Classic white (or béchamel) sauce
- May 2005
- Serves 6
- Ready in 40 minutes
Making a classic white sauce – or béchamel as the French call it, occurs so much in everyday cooking, for example in a lasagne or moussaka. Master this easy recipe and you’ll massively boost your overall cooking confidence.
To make parsley sauce, the rule of thumb is to make sure the parsley is very fresh, as it really does make all the difference to the finished sauce. My preference is for flatleaf but you can certainly use curly parsley. Chop a good handful – somewhere between roughly and finely chopped – and add to the finished sauce.
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