white sauce
AKA Béchamel
The classic basic flour and milk sauce, used in everything from lasagne to parsley sauce. This is my take on it.
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white sauce
- [optional] one onion pierced with 2 cloves and a bay leaf
- one pint milk (semi skimmed or full fat)
- 25g / 1oz butter
- 25g / 1oz plain flour
- [optional] upto half a pint cream (any)
If using the onion, (which is optional but adds extra flavour) place it pierced by the cloves and bay leaf in a saucepan with the milk, bring to a simmer, leave to cook for a couple of minutes then remove from the heat and allow to infuse for at least one hour.
Melt the butter in a pan, add the flour and stir until the roux is formed (a sticky putty like substance). Cook for a minute or two.
Add the milk a little at a time. Once all the milk has been added allow the sauce to cook for upto 20 minutes stirring from time to time to stop it sticking to the pan.
After the 20 minutes add the cream if you're using it, heat through and use.
Tags: sauce
