Béchamel Sauce

White Sauce

Preparation info

  • Difficulty

    Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

  • About

Ingredients

  • 2 oz (50 g) butter
  • 3 tablespoons flour
  • 17 fl oz (500 ml) milk
  • Salt and pepper
  • 1 slice onion
  • 1 bay leaf
  • 1 slice carrot
  • 1 sprig parsley
  • 1 Pinch grated nutmeg

Method

Melt the butter and stir in the flour. Cook gently for 2 or 3 minutes without burning. In a separate pan, bring the milk to the boil with all the ingredients, except for the flour and butter, and leave to stand for 5 minutes. Strain. Pour the milk into the cooked flour and butter over a low heat, stirring all the while with a whisk. Simmer gently for 20 minutes or so, whisking occasionally until you have a thick creamy sauce.