Béchamel Sauce (white sauce)

Béchamel sauce is a sauce in which the liquid (milk) has been thickened by a roux (a combination of fat and flour). A boiling liquid should NEVER be added to a roux as it is likely to produce a lumpy result. Half or double the quantities as required.

1. 1. Melt the butter over a low heat in a heavy based saucepan.
2. 2. Add the flour, mix in with a whisk. Cook for a couple of minutes without allowing the mixture (the roux) to colour.
3. 3. Turn up to a medium heat and gradually add the milk, whisking all the time. Make sure the sauce does not stick and burn to the bottom of the pan and allow to thicken as you add the milk, a little at a time.
4. If the sauce is lumpy, simply pass through a sieve.
5. Hint: This recipe is really be a quick white sauce. To make the traditional béchamel,  use milk which has been infused with a clove studded onion and bay leaf: Place these ingredients into a pan of miilk, warm and allow the flavours to develop (infuse) for about 30 minutes. This does make a huge difference to the flavour of the sauce.