Basic Bechamel - La Béchamel

Here is a recipe on how to make a basic Béchamel sauce. You can use this sauce in a large number of dishes such as lasagne, macaroni cheese etc. For best results you have to stir constantly and always make sure that you do not burn the roux [flour and butter mixture]. Here is what how to do it and what you will need...

Makes about 1 litre of sauce

• 50g butter
• 50g plain flour
• 1 litre whole milk, at room temperature
• Pinch of grated nutmeg
• Ground black pepper, to taste

How to...

1. Start by warming the milk with the nutmeg and pepper in a separate pan. Do not overheat and/or boil as the sauce will curdle. Set aside.
2. Melt the butter and add the flour on low heat. Stir constantly until you get a golden but not brown roux.
3. Now, start adding the milk to the roux gradually, make sure you keep stirring all the time so as not to get any lumps. Keep stirring until you use all the milk and until you get a thick silky sauce. 
4. Use in any recipe!

R&A