Bechamel Sauce

A versatile easy to make white sauce that can be used in many different recipes.

Ingredients

50g Plain Flour
50g Butter
250ml Milk

Directions

In a cold pan, add the Flour and Butter. If you can, break the butter up into small chunks, this helps it melt more evenly.

Turn on the heat and stir constantly until the butter is completely melted and has mixed with the flour to make a runny sort of paste. Do not let the butter boil or burn.

Once the paste has formed, add all the milk. Again, stir constantly and do not let it boil. The aim is to keep the milk moving until it thickens completely.

After the sauce has thickened remove it from the heat, the sauce is now ready to use.

Recipes using Bechamel Sauce

Lasagne
Beer Pannequets (Crepes)
Oysters Mornay
Cheese Croquettes