Medium Béchamel

Preparation info
  • Makes

    1 cup

    sauce
    • Difficulty

      Easy

Appears in

By Anne Willan

Published 1989

  • About

Ingredients

  • 1 cup/250 ml milk
  • tbsp butter
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Method

  1. If using flavorings, add these to the milk. Bring the milk to a boil in a saucepan, cover and leave to infuse for 10 minutes. For plain béchamel, simply bring the milk to a boil without adding any flavorings.
  2. To make the roux, melt the butter in a heavy saucepan. Whisk in the flour and cook until foaming, about 1 minute. Remove the pan from the heat and let it