Bechamel Sauce

Preparation info
    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This classic sauce is made by adding milk to a roux. Unlike a basic white sauce, the milk is infused with flavourings such as onions, cloves, bay leaves and nutmeg, with many variations on the theme. Use béchamel as a topping for lasagne, cannelloni and gratin, and as a pouring sauce for vegetables, fish or chicken. A white sauce is made in exactly the same way, using just flour, butter and milk, and without any flavourings. When the sauce is cooling, cover the surface with plastic wrap to