Bechamel Sauce

Where This Goes Wrong

Warm the milk first.

Add it gradually.

Whisk throughout.

Sieve it if lumps form.

How to Make Bechamel Sauce

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1. Warm the milk with the bay leaf and nutmeg until steaming. Do not boil.

   Mark done

2. Melt the butter in a pan over a medium heat, stir in the flour and cook for 1 minute.

   Mark done Start 1 min timer

3. Add the warm milk a ladle at a time, whisking until smooth after each.

   Mark done

4. Simmer for 8 minutes, stirring, until it coats a spoon.

   Mark done Start 8 min timer

5. Remove the bay leaf and season with the salt and pepper.

   Mark done

After You've Cooked It

Keeps in the fridge for 3 days with cling film pressed onto the surface. Reheat gently with a splash of milk.

Good With

• Lasagne
• Cauliflower
• Ham and leek bake
• Croque monsieur

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.