Friday, October 29, 2010

Bechamel Sauce

This sauce can be used on pasta baking or lasagna or in soups.

  • 30g butter, chopped
  • 1/4 cup plain flour
  • 2 1/2 cups milk
  • 1/4 teaspoon salt
  • pinch ground nutmeg
  1. Melt butter in a pan over medium-high heat. 
  2. Add flour, cook, stirring, for 1 to 2 minutes.
  3. Remove from heat. 
  4. Slowly add milk, whisking constantly, until mixture is smooth. (milk should be warm / boiling)
  5.  Return to heat. 
  6. Cook, stirring with a wooden spoon / whisker  for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. 
  7. Remove from heat. Stir in salt and nutmeg.

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