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
Ultimate version
Aromatic infused milk finished with fresh nutmeg and nutty Gruyere.
Per serving£0.80
Total cost£3.20
Time40 min
Ingredients for 4
- infusion
- 600 ml whole milk
- 1 onion , studded with cloves
- 1 bay leaf
- 6 black peppercorns
- sauce
- 50 g butter
- 50 g plain flour
- 50 g Gruyere , finely grated
- 1 pinch ground nutmeg , freshly grated
- sea salt , to taste
Method
- Gently heat the milk with the clove-studded onion, bay leaf and peppercorns until just steaming, then take off the heat and leave to infuse for 20 minutes.
- Strain the milk and discard the aromatics, keeping the milk warm.
- Melt the butter in a clean pan, stir in the flour and cook the roux for 2 minutes until pale and biscuity.
- Whisk in the infused milk a little at a time until smooth, then simmer gently for 10 minutes, whisking, until glossy and thick.
- Off the heat, stir in the grated Gruyere until melted, then grate in fresh nutmeg and season with sea salt.
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.