- Yield : 1 bowl
- Prep Time : 0m
- Cook Time : 15m
- Ready In : 15m
Bechamel sauce is a basic white sauce that is used extensively in pastas, lasagne or croquettes.
- 3 tablespoons of Flour
- 500 ml milk
- 4 tablespoons butter
- 2 tablespoons Olive oil
- Grated nutmeg
- salt and pepper
In a deep sauce pan, melt the butter in the olive oil and roast the flour on low heat till it changes colour.
Slowly pour the milk constantly stirring and cook till a smooth paste forms. reduce the heat to low and stir the mixture with a wooden spoon until it begins to pull away for the side of the pan. Grate in the nutmeg along with the salt and pepper.
Use as instructed in the recipe where Béchamel sauce is required.
Complete Cook Book by Mary Berry
1. I use milk to make this sauce even though it can take a little longer. A quicker way to reduce the sauce is to use cream. A combination of milk and cream works out really well.
2. The nutmeg is a classic ingredient. You can try sprinkling some fresh finely chopped curly leaf parsley as dressing to get a different flavor and appearance.
3. Try adding a spoon of dijon mustard to make a flavorful Bechamel sauce.