Bechamel sauce is one of the 5 French mother sauces, it is a white sauce used in lots of dishes including casseroles & gratins, lasagna, mac & cheese, fish pie & many more.
You can use this recipe as a base sauce which you can add your touch to as you see fitting to your final dish.
It’s super easy & it’s made up of two important parts: (1) infusing the milk & (2) making the roux.
Let’s do it!
- 1 L milk
- 1/2 onion, kept in one piece
- 3 cloves
- 1 bay leaf
- 30 g butter
- 30 g AP flour or Potato flour (for gluten-free option)
In a deep pot, add onion, cloves, bay leaf & the milk and slowly bring to the boil then quickly reduce to a simmer and let seep for 15-20 minutes to infuse the flavor of the milk.
Strain the infused milk into another pot & let cool.
On medium-to-low heat, melt butter in a separate pot & then whisk in your choice of flour. This is called a roux!! Let the roux cook till golden in color while continuously whisking (approximately 5-8 minutes).
When ready, slowly pour 1/2 cup of milk onto it whilst continuously whisking, then continue adding the remaining milk quantity. Let cook for another few minutes.
Your sauce is ready when you achieve the desired consistency, since each type & brand of flour absorbs differently, if you’re sauce is too thick then add a little bit of water at a time, while if you’re sauce is too thin then you can reduce it till you get the consistency you like.