BÉCHAMEL SAUCE

This creamy, delicate white sauce is very versatile. Besides using it in lasagne or moussaka, or adding that comforting element to a fish pie, add grated mature cheddar and a teaspoon of mustard powder to turn this into a decadent fondue.

Prep time 5 mins

Cooking time 10 mins

Makes 500ml

50g butter

50g flour

500ml milk

Grated nutmeg (optional)

Heat butter in a saucepan until bubbling and add all the flour. Cook, stirring with a wooden spoon, for about a minute. Gradually pour in the milk, whisking out any lumps as you go. Stir constantly over gentle heat, until the mixture has thickened enough to coat the back of a wooden spoon. Season with salt and white pepper to taste and add a light grating of nutmeg.