Béchamel sauce

Béchamel sauce © dan and tuesy

Béchamel sauce © dan and tuesy

There are so many version of this sauce out there. Try the most convenient one for you, practice making it until it’s perfect and you can do it with your eyes closed!

The recipe below is from a new cookbook I just bought on discount called Hamlyn Cookery School. It is my new favourite book with easy to do recipes with step-by-step photos. It’s what we would like our recipes here to look like!

This recipe makes enough for 4 servings.

You need:

  • 300ml, full-cream milk
  • 1/2 small onion
  • 1 bay leaf
  • 1/2 tsp peppercorns
  • 3-4 flat-leaf parsley stalks
  • 15g butter
  • 15g flour
  • nutmeg, freshly grated
  • salt and pepper

What to do:

  1. In a saucepan, put the milk, onion, bay leaf, peppercorns and parsley stalk. Bring almost to a boil then remove the pan from the heat and leave it to infuse for 20mins. Strain milk into a jug.
  2. Melt butter in saucepan until bubbling. Put flour and cook gently, stirring constantly with a wooden spoon for about 1-2 mins.
  3. Remove the pan from the heat and whisk the milk gradually, still stirring until the sauce is completely smooth.
  4. Return the pan to medium heat and cook, stirring, until the sauce comes to the boil then reduce heat to low. Cook for another 5 mins, still stirring until the sauce is smooth and glossy and thinly coats the back of the spoon.
  5. Season to taste, adding lots of nutmeg.

5 comments on “Béchamel sauce

  1. It’s quite a fiddly sauce to make. Do you think it’s possible to make a big batch and then freeze it in bottles for later use? Or would it go all yucky?

  2. Hmm… I haven’t frozen any Béchamel sauce so I looked at the forums. It seems the jury is out on this one. Some people say that it becomes ‘gritty’ when it’s reheated; some said they don’t have a problem with it. Maybe the solution is to give it a go… but then I also don’t want to ruin a good batch. It does say that it can live on the fridge for 5 days.

  3. Oooh – I’ll post a lasagne recipe soon and it has cream 🙂

    I miss you skiddlepins; I can’t wait to see you in May!

  4. I have frozen béchamel and it’s been OK, but I cheat and make mine with creme fraiche instead of milk….

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s