One of the mother sauces to us chefs. Bechamel sauce is so versatile and easy to tweak and change into a 1000 other things. The most common use for bechamel is probably Lasagna.
Bechamel Sauce
- 2 tbsp of butter
- 2 tbsp of flour
- 400ml of milk
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of nutmeg
- Melt the butter in a small pan until it starts to foam
- Add the flour and cook out, do not brown the flour
- Stirring all the time, gradually add the milk
- Bring to the boil making sure not to let the sauce catch on the bottom of the pan
- Reduce the heat and simmer for 5-10 minutes, until the sauce coats the back of a spoon
- Add the nutmeg, salt and pepper to taste
- If the sauce is too thick add a little water