Bobbins' Kitchen

Yummy bits and bobs from my kitchen!

Béchamel Sauce

Béchamel sauce is a basic, white sauce that can be used as a base for many more complex sauces and recipes. It, for example, can be used as a simple pasta sauce, the topping for croque-monsieur or the white layer in lasagna. It is simple and quick to make and definitely a must for the memory bank of any budding cook!

Béchamel Sauce, photo courtesy of Missy & the Universe @ Flikr

 

PREP TIME: 5 minutes COOK TIME: 5 minutes

DIFFICULTY: very easy Makes: 150 ml (that’s enough for a moderate pasta sauce)

INGREDIENTS:

  • 1 tsp butter
  • 1 heaped tsp plain flour
  • 150 ml milk
  • a diced clove of garlic
  • a diced quarter of an onion
  • herbs and pepper to taste

Method:

  1. Over a low heat, melt the butter in a small saucepan. If you are going to add garlic/ herbs/ onion or spices, this is when you would add these items.
  2. Once the butter is starting to bubble, add in the flower, stirring until it has made a thick paste.
  3. Slowly add in the milk, stirring as you go. If you add the milk too quickly, it will become lumpy, so only add a little at a time.
  4. Once all the milk is incorporated, bring the mix to a very gentle simmer (this will only take a minute or so) stirring regularly, adding a little more milk if the mix becomes very thick.

 

photo courtesy of Missy & the Universe

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