Bechamel is a classic and versatile sauce. It’s key in many different recipes from lasagna to moussaka.
Bechamel sauce, also known as white sauce, is made with only 4 ingredients: butter, milk, flour and a touch of salt
Bechamel sauce is known in the culinary world as one of the five ‘Mother sauces’ because it’s the base of many other sauces.
It is usually added to dishes such as lasagna and the greek favourite moussaka.
Not only is bechamel versatile it is also very easy to perfect!
To make a bechamel sauce you will need to make a roux. A rough is a thickening agent made by combining butter and flour over a medium heat. Once the roux is ready, milk is gradually added to make a sauce.
From there you can add classic flavouring like cloves, white onions, white pepper and nutmeg. If you add cheese you have the perfect sauce for macaroni and cheese or to top cauliflower!
Recipe suggestion: Lasagna, Macaroni and Cheese
In a saucepan melt the unsalted butter and then add the flour. Stirling constantly until it has formed a roux.
Gradually add the semi skimmed milk and cook until you have a thick and smooth sauce.
Season well with salt and nutmeg.
