Bechamel sauce is creamy white sauce that with a little practice is so easy to make. Although the recipe originates from France and is evident in many French dishes, it is also used for many Italian dishes- notably lasagne!
There is a tale that the famous white sauce was introduced to France by the great chefs of Italian born, Queen Catherine de Medici. In Italian lore, all of the good foods that France has is due to her.
The secret to a creamy and lump free sauce is to slowly add warm milk to the roux (equal parts butter and flour). Also the nutmeg enhances the delicate flavour.
100g butter
100g flour
one litre warm milk
fresh grated nutmeg
salt and fresh black cracked pepper
How to make:
1: Start by making a roux. Melt butter on a low heat. Once the butter has melted, take the saucepan of the heat and add the flour, combine thoroughly.
2: Return to low heat and cook for a further one minute. This is to cook the raw flour taste out. Make sure the mixture remains a light colour- it should not turn brown.
3: Add roughly 100 ml of warm milk to roux and quickly whisk (making sure there are no lumps). Once you have a smooth creamy consistency continue adding small amounts of warm milk and whisk.
4: Add the remaining milk, nutmeg, salt and pepper to taste. Whisk and simmer the sauce on a low heat while. Stir the sauce continually, with a wooden spoon. The sauce will take about 5 minuets to thicken. Once ready remove from heat!
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