Bechamel sauce
serves
6
"This is the base of so many sauces. Add grated Gruyere and parmesan at the end for a mornay sauce. Replace half the milk with chicken stock for a velouté. Add cream and pureed caramelised onion for a soubise, or shrimp butter and cream for a nantua sauce." - Lucy Nunes
Ingredients (3)
- 50g salted butter, chopped
- 1/4 cup (35g) Woolworths Essentials Plain Flour
- 2 cups (500ml) milk
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place butter in a medium saucepan over medium-high heat. When butter has melted and starts to sizzle, add the flour and cook, stirring constantly, for 2 minutes or until mixture bubbles and lightens in colour.
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2.Remove from the heat and slowly whisk in the milk until smooth and combined. Return to heat and cook, stirring constantly, for 5 minutes or until mixture simmers and thickens. Season.
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3.Use, or store in fridge for up to 3 days.
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