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Learn how to make a classic white sauce (Béchamel) from scratch using simple ingredients like milk, butter, and flour. This versatile sauce, a foundation for many dishes, can be easily customized with herbs or Knorr stock cubes for added flavour, and tips are provided for achieving a smooth, lump-free consistency perfect for pasta, pies, and vegetables.
Béchamel, a cornerstone of French cuisine and one of the five mother sauces, is an essential skill for any home cook. Mastering this classic white sauce allows you to create a silky-smooth base for countless delicious and creamy recipes. You might be surprised how many beloved dishes rely on a rich white sauce.
Béchamel is the foundation for popular variations like cheese, parsley, onion, and cream sauces. It adds a delightful creaminess to chicken and fish pies, lasagnes, and is a perfect accompaniment to steamed vegetables. For a flavourful twist, try it with parsley for fish and gammon, or use it as a base for your favourite pasta sauces.
Super Easy White Sauce Recipe (Cornflour Method)
Whip up a super easy white sauce perfect for a multitude of meals with this simple cornflour method.
Ingredients:
- 30ml cold milk
- 1 tablespoon cornflour
- 300ml milk
- 2 tablespoons butter
- Salt, black pepper, and nutmeg to taste
Instructions:
- Make the Slurry: In a small bowl, mix the 30ml of cold milk with the tablespoon of cornflour until a smooth paste forms. This crucial step prevents lumps later on.
- Combine with Milk: Gradually whisk in the remaining 300ml of milk into the cornflour paste until fully combined.
- Heat and Thicken: Melt the butter in a saucepan over medium heat. Pour in the milk and cornflour mixture. Stir constantly for 2-3 minutes as the sauce begins to thicken. Continuous stirring is key to achieving a smooth sauce and preventing it from sticking to the bottom of the pan.
- Season and Simmer: Season your sauce to your liking with ground black pepper and a pinch of nutmeg – nutmeg adds that classic, distinctive flavour to white sauce. Reduce the heat to low and cook for another 5 minutes, stirring occasionally, until the sauce is thickened and perfectly smooth.
This method is a fantastic shortcut for a delicious, lump-free white sauce.
Classic Béchamel: The Roux Method & Flavour Boosts with Knorr Stock Cubes
Master the classic Béchamel sauce using the traditional roux method for a rich, velvety texture.
Traditional Roux Method:
- Create the Roux: Melt 2 tablespoons of butter in a gently heated saucepan. Whisk in an equal amount of plain flour (e.g., 2 tbsp flour to 2 tbsp butter) until a smooth paste forms. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Gradually Add Milk: Slowly whisk in about 300ml of milk, a little at a time. This gradual addition is crucial for thinning the roux evenly and preventing lumps. Continue whisking until you have a smooth, thick base.
- Simmer and Thicken: Return the pan to gentle heat. Keep stirring constantly until the sauce thickens to your desired consistency. Be vigilant – don't leave it unattended, as it can burn easily.
Tips for a Silky Smooth Sauce:
- Patience is Key: The more time you invest in gradually adding milk and stirring well, the smoother your sauce will be. The results are truly fantastic!
- Lump Rescue: If lumps do appear, don't despair! Simply pass the sauce through a sieve into a clean pan and gently reheat, whisking until smooth.
- Easy 'All-in-One' Method: For a quick, lump-free alternative, combine milk, flour, and butter directly in a saucepan. Bring to a gentle simmer, whisking continuously until the sauce thickens into a smooth, glossy finish.
Elevate Your Béchamel with Knorr:
Once your Béchamel is ready, unlock a world of flavour:
- Stir in a Knorr Vegetable Stock Cube for a delightful depth of flavour in pasta dishes.
- Crumble in a Knorr Fish Stock Cube for an exceptional sauce for fish dishes, especially smoked mackerel when combined with fresh parsley.
Transform Your White Sauce into a Silky Pasta Sauce
Elevate your white sauce into a luxurious pasta sauce with a simple trick: stir in 2-3 tablespoons of starchy pasta water. This magical ingredient emulsifies the sauce, giving it a wonderfully silky, velvety texture that clings perfectly to your pasta.
Finishing Touches:
- Cheese Stir in grated Parmesan cheese for a classic Italian flavour.
- Herbs: Freshly chopped herbs like parsley, chives, or basil add brightness.
- Seasoning: Adjust with Knorr Aromat (Chilli, Garlic or Original), salt, or a pinch of black pepper for a little heat.
