Béchamel sauce

A Béchamel sauce is basically a white sauce and is used in many recipes. It was originally from Italy in Tuscan and Emilian cuisine and was supposedly imported into France by the cuisiners of Marie de’ Medici the second wife of King Henry IV of France.

The béchamel sauce is made from a roux (butter and flour) and milk. For a traditional bechemel the milk is usually slowly heated with half a peeled onion with a clove or two stuck in it and a bay leaf. The butter is melted in a pot over medium heat and then flour is stirred in. When that is a nice smooth paste. Strain the milk and then slowly add it and stir in.

I use this sauce for lasagne, pastitsio, cheese sauces, mornay suace, mustard sauce and so on, and it is never lumpy! You can determine the thickness of the sauce from outset by using more or less butter and flour. I always use the same amount and have the perfect thickness!

Ingredients:

• 2 tbsp butter
• 2 tbsp
• 500ml milk
• Half a medium onion, peeled
• 2 cloves
• 1 bay leaf
• 1 pinch nutmeg
• Salt and pepper to season

Preparation method:

Add the onion with a couple of cloves stuck in and a bay leaf the milk and gently bring to the boil – keep a close eye on it as milk can boil suddenly
Strain the milk through a sieve into another vessel.

Melt the butter in another pot over a medium-low heat and stir in the flour until it makes a nice yellow paste.
Start adding the strained milk, a bit at a time and keep stirring with a whisk and making sure it is smooth before adding more milk.
When you have a smooth white sauce, bring to a boil then simmer for a couple of minutes.

Take off the heat and add the pinch of nutmeg and season with a pinch of salt and pepper.

If making a cheese sauce stir in your cheese of choice at the end.

Enjoy!