- March 2018
- Makes 1.3 litres
- Hands-on time 20 min
Learning how to make a white (béchamel) sauce, or roux, is a key component of any chef’s repetoire. Once you’ve mastered this recipe, you can use it in anything from fish pie and lasagne to macaroni cheese.
- 8.7g (5.5g saturated)
- 10.4g (4.5g sugars)
- 100g unsalted butter
- 100g plain flour
- ½ tsp mustard powder
- 1.3 litres whole milk
- Grated nutmeg (optional)
- Melt the butter in a medium saucepan over a gentle heat, then use a wooden spoon to beat in the plain flour and the mustard to make a paste (called a roux). Gently cook, stirring, for 1-2 minutes.
- Turn off the heat and slowly add the milk, whisking well (this is easiest with a balloon whisk). Once you’ve added all the milk, you should have a thin, lump-free, milky sauce.
- Turn the heat to medium and cook for 5-10 minutes, stirring constantly, until the sauce thickens and there’s no floury taste. Season with salt, pepper and grated nutmeg (if you like). Set half aside to use in the recipe opposite and freeze the rest.
White sauce (also called béchamel) is the basis of cheese sauce. Stir in grated cheese of your choice at the end until melted and use to make macaroni cheese, gratins, cauliflower cheese and more. Search for recipes at deliciousmagazine.co.uk.
Prepare the sauce up to 48 hours in advance, pour into a sealable container and lay a piece of cling film directly on the surface to stop a skin forming. Chill until needed, then gently warm through in a pan or in a microwave. Alternatively freeze the sauce in a sealed container for up to 3 months.
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