Béchamel sauce

Béchamel sauce

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

This makes a nice velvety sauce. If you want it thicker, increase the quantity of flour and butter by half.

Ingredients

Quantity Ingredient
1l full-cream milk
80g plain flour
100g unsalted butter
1/2 tbsp freshly grated nutmeg
salt and freshly ground black pepper

Method

  1. Put the milk into a saucepan and bring to the boil.
  2. In a separate saucepan, combine the flour and butter and place over medium heat. When the butter has melted, add the milk, one ladle at a time, stirring until smooth after each addition. Initially the flour, butter and milk will turn into a ball. Keep adding milk until the ball slowly turns to a glossy paste and eventually a creamy sauce. Use a wooden spoon so you can reach all parts of the bottom of the pan, where the milk and flour can catch and burn. If your béchamel burns it will be ruined, so watch the pot like a hawk and stir constantly.
  3. Continue until all of the milk is added. Reduce the heat and cook, stirring occasionally, for about 30 minutes or until the raw taste of flour has gone. Add the nutmeg, and salt and pepper. Allow to cool.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again