Béchamel sauce/ White Sauce

Instructions

1. Gently bring 500ml whole milk to the boil in a small saucepan .
2. Add 1 bay leaf and turn off the heat and leave to infuse for 20 mins.
3. Melt 50g butter in another saucepan, then add 50g plain flour.
4. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.
5. Remove the bay from the milk and discard.
6. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. The trick here is not to add all the milk. Use a whisk and as you add the milk whisk vigorously. You will notice that initially a thick paste will form quickly. The trick is to add enough milk at a time to avoid lumps forming. If lumps do form, you need to continue whisking vigorously to break them up.
7. Cook for 5-10 mins, stirring continuously, until the sauce has thickened.

• Servings : 4
• Ready in : 20 Minutes
• Course : Sauce
• Recipe Type : Sauce
• Ingredient : Milk