Classic white sauce, easy to make and one of the most versatile sauces to cook with.
Made with a simple mix of flour, butter and a milk, and seasoned with nutmeg, it is as simple as it is delicious.
How to use Béchamel sauce:
The béchamel sauce with gruyère and parmesan cheeses, it will result in an ideal accompaniment for pasta, for chicken or fish, or any vegetable dish.
Prep: 2 min
Cook: 15 mins
Makes: 500ml (2 cups)
40g (4 tablespoons) butter
40g (4 tablespoons) flour
500 ml milk
salt and pepper
1. In a medium saucepan over medium heat, melt the butter. Add the flour and whisk until it forms a smooth paste. Continue whisking for about 1 minutes.
2. Gradually add the milk. Continue whisking and cook until the sauce is smooth, and thickened.
3. Remove from the heat and season with salt and pepper.
There is no love sincerer than the love of food - George Bernard Shaw