Béchamel Sauce

Béchamel Sauce

Béchamel Sauce. Simple to make, incredibly versatile, and freezes brilliantly.

Ingredients

• 60g Butter
• 1/3 cup flour
• 2 and 1/2 cups cold milk
• 1 tsp Dijon mustard
• 3 Tbs grated parmesan cheese

Step 1

Heat the 2L Saucepan over medium heat for 2 minutes.

Step 2

Add butter. When melted, add flour and stir well.

Step 3

Season with salt and pepper and cook, whisking constantly, for 2 minutes.

Step 4

Add cold milk and mustard and continue to whisk until the mixture comes to a boil and thickens. Cook for a further 3 minutes.

Step 5

Add cheese and whisk through.

Chef’s Tips

If sauce is too thick, add a little more milk. Consistency should be of thick custard.

Béchamel Sauce

Simple to make, incredibly versatile and freezes brilliantly

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings 6

Ingredients

  

• 60g Butter
• 1/3 cup Flour
• 2 and 1/2 cups Cold milk
• 1 tsp Dijon mustard
• 3 tbsp Parmesan cheese (grated)

Instructions

 

• Heat the 2L Saucepan over medium heat for 2 minutes.
• Add butter. When melted, add flour and stir well.
• Season with salt and pepper and cook, whisking constantly, for 2 minutes.
• Add cold milk and mustard and continue to whisk until the mixture comes to the boil and thickens. Cook for a further 3 minutes
• Add cheese and whisk through.

Notes

If the sauce is too thick, add a little more milk. Consistency should be of thick custard.