Béchamel Sauce
This is a great sauce and versatile. It is the base for cheese sauce and is used in lasagne, cheesy pasta, parsley sauce and the like.
This version is a quick version and generally fool-proof.
Servings
4
Ready In:
10-15 mins
Calories:
No idea
Music :
Killers
Inroduction
About this Recipe
By: Peachy Buns
Version of the classic Italian Bechamel sauce used in all sorts of dishes including cauliflower cheese. Yep – you heard that right. Also cheesy pasta. Boom!
Ingredients
- 40g Butter
- 15g Plain Flour
- 350ml Milk
- Twist Salt & Pepper
So if you were making a classic bechamel sauce, you would be heating up milk with bay leaves and what not in there, cooking off the flour in butter and adding the milk a spot at a time on the heat. As nice as all of that is, you simply don’t have the time.
Instead, this cheat version will be good enough and with half the faff.
Nutrition
There is some nutritional value to this which is not represented below.
- Protien 35%
- Carbs 76%
- Calories 12%
Step by Step Instructions
Step 1
Take a heavy bottom saucepan and put on a medium-low heat. Add the butter and melt. It will spattle while it cooks out the milk solids. If it doesn’t spattle, it’s probably too low and needs turning up a touch. If the butter melts quickly and turns brown, you have burnt the butter and also – congratulations! You’ve just discovered beurre noisette!!
Step 2
Once the butter is melted, add the flour and stir with a wooden spoon. Cook off the flour by stirring it on the heat for a few minutes. Make sure you do not burn the flour. The burning smell will be the clue here.
Step 3
Now the good part. Take the pan off the heat and add about half of the milk. Using a balloon whisk, beat the flour mixture into the milk until it has been dissolved.
Step 4
Return the pan to the heat and keep whisking. As the milk gets hotter, the flour will thicken into it. If you don’t whisk, it will just go lumpy at the bottom of the pan.
Step 5
As it starts to thicken, add more of the milk to keep thinning it until you reach the required sauciness.
Step 6
If you want to make this into a cheese sauce, add some grated mature or extra mature cheddar and whisk in. Cheese will thicken the sauce, so be sure to thin if needs be.
People Who’ve Not Made This
“My client now has a restraining order in place. Please stop contacting her or we will be forced to take legal action.”
“This sauce may or may not have contributed to England’s success in the Ashes series of 2019. I mean, who’s to say?”
