Béchamel Sauce

The French version of white sauce made with flavoured milk.

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Prep Time: 20 mins Servings: Makes 1 cup
  • 1 cup milk

    1 bay leaf

    a few peppercorns

    1 blade of mace

    2 Tbsp butter

    2 Tbsp Edmonds standard flour

    salt and pepper

  • 1. Heat the milk with a bay leaf, a few peppercorns and a blade of mace and let it steep for about 10 minutes. Strain the milk and use it to make the white sauce.

  • 2. Melt the butter in a small saucepan over a medium heat. Stir in the flour and cook for about 1 minute until frothy.

  • 3. Remove from the heat and gradually add the milk, stirring constantly. Return to the heat and cook, stirring, until the sauce boils and thickens.

  • 4. Cook for another 2 minutes, then season with salt and pepper to taste.

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