BÉCHAMEL SAUCE

BÉCHAMEL SAUCE

0:05 To Prep
0:05 To Cook
6 Servings
Average Rating
Difficulty Easy

Simple to make, incredibly versatile and freezes brilliantly.

Ingredients

  • 60g Butter
  • 1/3 cup flour
  • 2 and 1/2 cups cold milk
  • 1 tsp Dijon mustard
  • 3 Tbs grated parmesan cheese

Step 1

Heat the 2L Saucepan over medium heat for 2 minutes.

Step 2

Add butter. When melted, add flour and stir well.

Step 3

Season with salt and pepper and cook, whisking constantly, for 2 minutes.

Step 4

Add cold milk and mustard and continue to whisk until the mixture comes to the boil and thickens. Cook for a further 3 minutes.

Step 5

Add cheese and whisk through.

Chef's Tips

If sauce is too thick, add a little more milk. Consistency should be of thick custard.

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