Used in some of our favourite dishes, Bechamel is one of the key sauces in classical French cooking. Here's how to make a great Béchamel sauce from scratch. It's quick and easy, and a great way to bring in some great flavours to your meals.
Béchamel is a basic white sauce. It’s one of the key sauces in classical French cooking and is used in some of our favourite dishes such as cauliflower cheese, lasagne, mac and cheese and moussaka. It’s also used as a base to make most white sauces for meat or fish. The secret to a great béchamel sauce is to start by making a good roux.
To make the roux, mix together 30g of melted Flora Buttery and 30g of plain flour in a medium sized heavy based saucepan on very low heat to form the paste. Meanwhile gently heat around 600ml semi-skimmed milk in a medium sized saucepan with 2 bay leaves. To turn the roux into a béchamel, gradually add some gently warmed milk a little at a time, whisking really well until half of the milk has been stirred in. The remaining milk can be added more quickly.
For great flavour, add a Knorr Vegetable Stock Pot and stir constantly until the sauce thickens and becomes glossy and smooth. Add pepper to taste and some grated cheese if desired.
To finish add around 20-30ml of Elmlea Double, or some grated cheese, depending on how you intend to use the sauce. If you are making the sauce for fish, try changing the Knorr Vegetable Stock Pot for a Knorr Fish Stock Cube and add herbs of your choice for fantastic results.
Alternatively, for an easy lump free sauce why not use the all in one method: Simply put milk in a saucepan, with the flour and Flora Buttery and bring everything gradually up to a gentle simmer, whisking continuously, until the sauce has thickened and becomes smooth and glossy.
Bechamel sauce is perfect for making use of almost any ingredients you have left in the fridge! It can be served with meat, fish or veg, add cheese and you'll have a delicious cheese sauce, add parsley and you have parsley sauce! For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com