How to make béchamel sauce

by Great British Chefs8 December 2014

How to make béchamel sauce

Béchamel sauce is the most classic white sauce, one of the five mother sauces of French cuisine. Traditionally used as a base for other flavours, such as cheese or parsley, it is also a main component of lasagne, cauliflower cheese and fish pie.

Ingredients

Metric

Imperial

1
Melt the butter in a small pan until it starts to foam
2
Add the flour and cook out, do not brown the flour
3
Stirring all the time, gradually add the milk
4
Bring to the boil making sure not to let the sauce catch on the bottom of the pan
5
Reduce the heat and simmer for 5-10 minutes, until the sauce coats the back of a spoon
6
Add the nutmeg, salt and pepper to taste
7
If the sauce is too thick add a little water

Uses

Have a practice with this technique in Paul Heathcote's beef and bacon lasagna or Dominic Chapman's ham hock macaroni cheese.

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