BÉCHAMEL SAUCE

Friday - - Food -

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.

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