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Bechamel white sauce is a thick creamy sauce, sometimes simply called 'white sauce', used in baked dishes such as lasagne, or others requiring a creamy sauce filling. Bechamel is a very simple sauce using only three ingredients, but it can be the base for many other sauces needing a thickened consistency.
Once you have perfected the art of making a smooth and lump free bechamel, you'll have a new world of recipes available to you. The traditional roux method of cooking, where butter and flour are cooked together in a 1:1 ratio, does require a little practice, but you will be rewarded for your perseverance.
The recipe below is for a basic bechamel white sauce, but you could melt in some grated cheese to make a cheese sauce for a baked macaroni cheese. Or stir in some Dijon mustard and chopped parsley and use it for a fish pasta bake. You could even infuse the milk for added flavour, prior to cooking the bechamel, by simmering some bay leaves, peppercorns and onion in the milk.
Here's what you'll need to make this bechamel white sauce:
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50g unsalted butter
50g plain flour
And here's what you'll need to do:
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