Béchamel Sauce - Mother Sauces

One of five mother sauces in modern French cuisine the béchamel sauce is the start to many wonderful and delicious sauces as well as being a wonderful ingredient itself in many recipes.

Ingredients

• 50g unsalted butter

• 50g all purpose flour

• 500mls full fat milk

• Salt

• Pepper

• Freshly grated nutmeg to taste

Serves 6

Method

1. On medium-high heat in a heavy based saucepan the butter until melthed

2. Add the flour and stir until the flour has cooked out, about 2 minutes

3. Slowly whisk in the milk until well combined and thickened

4. Simmer the sauce for a couple of minutes

5. Remove from the heat and season with the salt, pepper and nutmeg

6. Whisk to combine and serve

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