How to Make Perfect Béchamel Sauce from Scratch | Knorr UK

Learn how to make a classic Béchamel sauce from scratch with Knorr's easy-to-follow recipe. This versatile white sauce, a staple in French cuisine, can be used in dishes like lasagne, cauliflower cheese, and moussaka, or as a base for other sauces. The recipe provides two methods: a traditional roux-based approach and an all-in-one method for a smooth, lump-free result.

1. How to Make Perfect Béchamel Sauce from Scratch

Bechamel, a cornerstone of classical French cuisine, is a simple yet elegant white sauce that forms the base for countless delicious dishes. From comforting lasagne and cauliflower cheese to rich moussaka and creamy mac and cheese, this versatile sauce adds a touch of culinary magic. Knorr is here to guide you through making a fantastic Béchamel sauce from scratch, ensuring a smooth, glossy, and flavourful result every time.

2. Why Make Béchamel from Scratch?

Making Béchamel yourself offers unparalleled control over flavour and texture. It's a quick and rewarding process that elevates your home-cooked meals, making them truly special. Plus, it's a brilliant way to use up leftover ingredients and create a variety of other sauces.

3. Traditional Roux Method

The secret to a perfect Béchamel lies in a well-made roux. Here’s how to achieve it:

• Prepare the Roux: In a medium-sized, heavy-based saucepan, melt 30g of Flora Buttery over very low heat. Whisk in 30g of plain flour until a smooth paste forms. Cook gently for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
• Warm the Milk: Meanwhile, gently heat approximately 600ml of semi-skimmed milk in a separate saucepan with 2 bay leaves. Do not boil.
• Combine and Whisk: Gradually add the warmed milk to the roux, a little at a time, whisking vigorously after each addition. Continue whisking until about half the milk is incorporated and the mixture is smooth. Once a smooth paste has formed, you can add the remaining milk more quickly, still whisking.
• Thicken and Flavour: Bring the sauce to a gentle simmer, stirring constantly. For an authentic Knorr flavour boost, add a Knorr Vegetable Stock Pot and continue to stir until the sauce thickens to a glossy, smooth consistency. Season with freshly ground black pepper to taste.
• Finishing Touches: For extra richness, stir in 20-30ml of Elmlea Double cream or a handful of grated cheese, depending on your intended use.

Pro Tip for Fish Dishes: For a delightful fish sauce, swap the Knorr Vegetable Stock Pot for a Knorr Fish Stock Pot and add your favourite fresh herbs.

4. The All-in-One Method (for an Easy, Lump-Free Sauce)

If you're short on time or prefer a simpler approach, try this method:

• Combine Ingredients: In a saucepan, combine the milk, plain flour, and Flora Buttery.
• Simmer and Whisk: Gradually bring the mixture to a gentle simmer over medium heat, whisking continuously. Keep whisking until the sauce thickens to a smooth, glossy consistency.
• Flavour and Season: Stir in a Knorr Vegetable Stock Pot (or Fish Stock Pot for fish dishes) and season with pepper. Add cheese or herbs as desired.

5. Versatile Uses for Béchamel Sauce

Bechamel is incredibly adaptable. Use it as a base for:

• Cheese Sauce: Add grated cheese (cheddar, Gruyère, Parmesan) for a classic cheese sauce perfect for macaroni and cheese or gratins.
• Parsley Sauce: Stir in fresh chopped parsley for a simple, flavourful sauce often served with ham or fish.
• Vegetable Dishes: Layer with vegetables in gratins or bakes.
• Pasta Bakes: Add creaminess and depth to any pasta bake.
• Soups: Enrich creamy soups.

6. Tips for Success

• Low Heat: Always cook the roux over low heat to prevent burning.
• Whisking is Key: Continuous whisking is essential to prevent lumps and ensure a smooth sauce.
• Ingredient Quality: Using good quality ingredients, like Knorr stock pots, makes a significant difference to the final flavour.

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