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  • A roux
     

  • 4 cups of milk
     

  • 2 tspns of salt
     

  • Nutmeg

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Motherrecipe of sauces!

 

Contains gluten and lactose.

Bechamel Sauce

Bechamel sauce is the classical white sauce from French cuisine and is considered to be the motherrecipe of all sauces, as it is often used as a base for more complicated, more elaborate sauces.

 

On its' own, it pairs well with cauliflower and can often be found in dishes such as lasagne, moussaka and veal orlov.

You start by making a roux. If you're not familiar with a roux, you can always check how it's done under the Essentials section of this webpage. Leave the roux to bake until slightly golden brown.

 

While making your roux, heat the milk in a separate pan, just under boiling. Gradually add the milk to the roux, while constantly whisking, unil you get a smooth sauce. Season with salt and nutmeg and leave to cook for another 10 minutes, while constantly whisking.

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