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–+ servings
image of chopping tomatoes at Indian cookery class at the cookery school Manchester near Cheshire
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Basic White Sauce (Béchamel)

Course: Sauce
Cuisine: Italian
Serves: 4 People

Ingredients

  • 50 g Butter
  • 50 g Plain flour
  • 500 ml Milk
  • Sea salt to taste
  • White pepper to taste

Method

  • Melt the Butter in a saucepan over a medium heat.
  • Add the Plain flour and stir continuously to form a smooth roux.
  • Cook the roux for 2 minutes, stirring constantly.
  • Gradually add the Whole milk, whisking continuously after each addition to create a smooth sauce.
  • Continue cooking for 5–10 minutes, stirring frequently, until the sauce thickens to the desired consistency.
  • Season with Sea salt and White pepper to taste.
  • If a smoother texture is required, blend briefly with a hand blender.