Sauces
French
FrenchBechamel Sauce
The classic French white sauce for lasagne, gratins and moussaka. The basic tier is a quick all-in-one method, the better tier follows the proper roux-and-whisk technique, and the ultimate tier infuses the milk with aromatics and finishes with nutmeg and Gruyere.
Vegetarian
Nut-free
Better version
The proper way: a cooked roux with milk whisked in gradually.
Per serving£0.33
Total cost£1.30
Time18 min
Ingredients for 4
- 50 g butter
- 50 g plain flour
- 600 ml whole milk , warmed
- 1 bay leaf
- 1 pinch ground nutmeg , freshly grated
- salt , to taste
- white pepper , to taste
Method
- Melt the butter in a saucepan over a medium heat, then stir in the flour to make a roux.
- Cook the roux for 2 minutes, stirring, until it smells biscuity but stays pale.
- Add the warmed milk a splash at a time, whisking each addition in fully before adding more.
- Drop in the bay leaf and simmer gently for 8-10 minutes, whisking, until thick and smooth.
- Remove the bay leaf, grate in fresh nutmeg and season with salt and white pepper.
The three ways, side by side
Budget
A fast all-in-one white sauce whisked in a single pan.
Better
The proper way: a cooked roux with milk whisked in gradually.
Ultimate
Aromatic infused milk finished with fresh nutmeg and nutty Gruyere.