- 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)
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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