Andrew Prior

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Béchamel Sauce - Mother Sauces

Andrew Prior

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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