Bechamel Sauce
Bechamel is your classic white sauce. It can be used to coat vegetables, cook a lasagne, or bake a macaroni cheese – it’s very versatile. The secret is to work the roux (mixture of butter and flour), so that it doesn’t burn or scorch.
- Recipe serves4
- Preparation Time5 min
- Cooking Time15 min
Ingredients
- Ingredients for 2.25l:
- 100g butter
- 100g flour
- 2.3l semi-skimmed milk
- 2 Knorr Vegetable Stock Pots
- Ingredients for 600ml:
- 25g butter
- 25g flour
- 570ml semi-skimmed milk
- 1 Knorr Vegetable Stock Pot
Method
- Melt the butter in a large, heavy-based saucepan.
- Using the wooden spoon, stir in the flour to make a roux and cook for 1–2 minutes, stirring continuously.
- Gradually stir in ¾ of the milk, a little at a time, until the paste becomes a liquid.
- Replace your spoon with the balloon whisk, then stir through your final quarter of milk.
- Whisk through the Knorr Vegetable Stock Pots.
- Bring to the boil, then gently simmer for 8-10 minutes.
- Finally, to remove any lumps, strain the sauce through a fine sieve to produce a smooth velvety texture.
- Bechamel sauce is perfect for making use of almost any ingredients you have left in the fridge! It can be served with meat, fish or veg, add cheese and you'll have a delicious cheese sauce, add parsley and you have parsley sauce! For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
