Béchamel

Béchamel is a white sauce made by whisking milk into a cooked mix of butter and flour, called a roux. It is one of the French mother sauces. On its own it tastes mild and creamy, and it is the base for cheese sauce, lasagna, moussaka and many baked dishes.

How to do it

For a medium sauce, about 500 ml (2 cups):

1. Warm 500 ml (2 cups) of milk in a pan until it steams.
2. In another pan, melt 30 g (2 tablespoons) of butter over medium-low heat. Stir in 30 g (1/4 cup) of flour.
3. Cook, stirring, for 1 to 2 minutes until it smells like cooked pastry but has not browned.
4. Pour in the warm milk a little at a time, whisking all the time, until smooth.
5. Bring to a gentle simmer and cook for 5 to 10 minutes, stirring often, so the flour taste cooks out.
6. Season with salt, white pepper and a little grated nutmeg.

How to tell it is done

The sauce is smooth, glossy and coats the back of a spoon, a texture called nappe. It should not taste of raw flour.

How to use it

Change the thickness by changing the roux. Use 15 g each of butter and flour per 500 ml for a thin sauce, 30 g for medium, and 45 to 60 g for a thick sauce that binds fillings or croquettes. Stir in grated cheese off the heat to make a Mornay sauce for gratins and mac and cheese.

How to store it

Cool it quickly, cover the surface, and keep it in the fridge for up to 3 days. It thickens as it cools. Reheat gently and whisk in a splash of milk.

Common mistakes

• Adding all the milk at once to a hot roux, which makes lumps. Add it slowly and whisk.
• Not cooking long enough, which leaves a floury taste.
• Letting it catch on the bottom. Stir with a spoon or spatula that reaches the corners.
• Leaving it uncovered, so a skin forms. Press plastic wrap or parchment onto the surface.