RecipesBÉCHAMEL SAUCE RECIPE
HOW TO MAKE BÉCHAMEL SAUCE
The Italians and the French both lay claim to having invented this classic white sauce. The Italians call it besciamella, like béchamel with an Italian accent. Wherever it comes from, we’re happy to have it for our home-made lasagne!
INGREDIENTS
- 125 g butter
- 125 g plain flour
- 1.1 litre semi-skimmed milk
- ½ teaspoon freshly ground black pepper
- ½ teaspoon freshly ground sea salt
METHOD
Serves: enough to make 1 tray of lasagne
Preparation time: 35 minutes
Cooking time: 5-6 minute
Melt the butter in a large saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly. Add the milk in a slow,
steady stream, stirring to prevent lumps. The sauce will thicken as it cooks. When the sauce has come to the boil, season with salt and pepper and cook for 1 minute more.
Remove the pan from the heat and either stand it in cold water to cool, or transfer the sauce to a bowl. Allow to cool down for 20 minutes before covering the bowl with clingfilm to help prevent a skin forming. If you are not using the béchamel right away, refrigerate it until needed.
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