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Béchamel Sauce
Preparation info
- Makes about
600 ml
- Difficulty
Easy
- Ready in
15 min
Appears in
Published 1994
Ingredients
65 g 2½ oz 40 g 1½
Method
- Melt the butter in a small heavy saucepan. Stir in the flour and cook gently for 1 minute. Pour in the milk very gradually, while beating constantly with a balloon whisk or a wooden spoon. Bring slowly to the boil while stirring constantly. When the sauce begins to boil, turn the heat down as low as you can – I use a heat diffuser – and continue simmering for 10 minutes or
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