Béchamel sauce, also known as white sauce, is made from a white roux and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces including the popular Parsley Sauce. Most people will have eaten this at sometime in their lives. It is used as the sauce in the classic Lasagna, Fish Pie and Tuna Mornay.
Also Béchamel can be made in advance but only for a day at best. Store in the fridge and whisk thoroughly when reheating to ensure a lovely smooth texture. Béchamel Sauce is a truly versatile sauce and one the five Mother of all Sauces.
- Melt the butter in a saucepan over moderate heat.
- Stir in the flour and cook for 3 to 5 minutes, until it has lost the floury aroma. Do not allow to brown.
- Add the milk and stir, making sure to dissolve any lumps that have formed.
- Heat, stirring frequently, until the sauce boils and becomes thick.
- Add the salt, pepper, and nutmeg.