Béchamel sauce

Béchamel sauce

By
From
New Classics
Makes
600 g
Photographer
Mark Roper

Use béchamel sauce, cheesy or otherwise, for gratins or layered between pasta sheets with sautéed spinach and roasted pumpkin for an extravagant vegetarian lasagne.

Ingredients

Quantity Ingredient
2 cloves
1 small brown onion, peeled and halved
500ml full-cream milk
4 sprigs thyme
1 bay leaf
garlic, crushed
60g butter
60g plain flour

Method

  1. Infusing the milk

    Push the cloves into the onion and place the onion in a saucepan with the milk, herbs and garlic. Bring the mixture to the boil over medium heat then reduce the heat and allow to simmer for a few minutes. Remove from the heat and allow to infuse for 10 minutes.
  2. Making the roux

    Meanwhile, melt the butter in a medium saucepan over medium heat and add the flour. Stir with a wooden spoon until the mixture starts to bubble and lighten in colour. Continue to cook for a few minutes but don’t allow the mixture to brown. This mixture is known as your ‘roux’.
  3. Finishing the sauce

    Strain the milk through a sieve into a pitcher and remove and discard the onion, herbs and garlic.
  4. Pour a little of the milk into the roux mixture in the saucepan, stirring all the time with a wooden spoon.
  5. Switch to a hand whisk and continue adding the milk, little by little, until it has all been absorbed. Continue to cook for several minutes over medium heat, whisking constantly, until the béchamel is thick and smooth.
  6. Pour the béchamel sauce into a mixing bowl and cover with baking paper or plastic wrap, making contact with the surface of the sauce, to prevent a skin from forming. Set aside until needed.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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