Béchamel Sauce
Béchamel is one of the French 'mother sauces' and is traditionally named after Louis de Béchameil, a steward to Louis XIV — though similar white sauces are older than he was. It is the base of Italian lasagne, Greek moussaka and French gratins.
The classic white sauce — butter, flour and milk cooked into a smooth, creamy base for lasagne, moussaka, croque monsieur and countless gratins.
Ingredients
Method
Melt the butter in a saucepan over a medium-low heat. Stir in the flour and cook for 2 minutes, stirring, without letting it colour.
Take the pan off the heat and add the warm milk a little at a time, whisking well after each addition to keep the sauce smooth.
Return to a gentle heat and cook, stirring constantly, for 8-10 minutes until the sauce is thick enough to coat the back of a spoon.
Season with nutmeg, salt and white pepper. Cover the surface with a piece of baking paper to prevent a skin until ready to use.
Warm milk and a patient, slow addition are the secret to lump-free sauce. If lumps do appear, a quick whisk or a pass through a sieve fixes them.
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