White sauce (bechamel)
- Good Food team
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Makes about 500ml
Easy
Prep: 2 mins
Cook: 15 mins
A star rating of 4.6 out of 5.122 ratingsRate
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Every home cook needs a good béchamel in their repertoire – our step-by-step guide to this pasta sauce will teach you how to make a roux and keep your sauce lump-free
Freezable
Egg-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
500ml whole milk
-
1 onion
halved
-
1 bay leaf
-
2 cloves
-
50g butter
-
50g plain flour
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Nutrition: per 100ml
-
kcal175
-
fat12g
-
saturates8g
-
carbs12g
-
sugars5g
low
-
fibre0g
-
protein4g
-
salt0.3g
low
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Method
-
step 1
Bring the milk to the boil in a small saucepan with the onion, bay leaf and cloves. Turn off the heat and leave to infuse for 20 mins. (This infusion process is optional, but adds a huge depth of flavour to the sauce.)
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step 2
Melt the butter in another saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.
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step 3
Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
RECIPE TIP
SKIPPING THE INFUSING STAGE
If you are in a hurry or wish to keep the flavour of the sauce neutral, you can miss out the first step of infusing with herbs and spices.
Recipe from Good Food magazine, March 2013
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A star rating of 4.6 out of 5.122 ratings
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