Bechamel also known as a white sauce is the base for pasta and lasagna sauces, fish sauces and cheese sauces. Some people also use it as a healthier alternative to cream in some dishes. Its flavour isn’t overwhelming and for y’all pasta lovers, this is the holy grail of a good mac n cheese.
· 50 grams butter
· 50 grams all purpose flour
· 500 ml milk
· Salt and pepper to taste
Put your sauce pan on a medium heat and add the butter. Once the butter has melted, add the flour and mix using a wooden spoon. It will form a paste called a roux.
Still on a medium heat, gradually add your milk and use a whisk to break down the roux into the milk. As you keep whisking, the milk will begin to thicken. Once it has reached the desired thickness, take off the heat. If the sauce has little lumps, there’s no need to worry especially if you plan on adding more ingredients or adding it to another dish. The lumps usually cook off.
If you have large lumps, you could put the pan back on the stove and keep whisking as you add more milk. If this doesn’t work, then back to the drawing board.