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