A classic sauce with multiple uses

Bechemel or White Sauce
Author: In My Own Kitchen
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 1.5 cups
  • 2 tbs butter
  • 2 tbs plain flour
  • 1 cup milk
  • 1 pinch salt
  • 1 pinch nutmeg
  • Half white onion
  • 1 clove garlic
  • 1 bay leaf
  1. Place milk, onion, garlic and bay leaf in a saucepan. Bring to a simmer and set to the side for 10 minutes to infuse
  2. Place butter into separate saucepan, allow to melt and stir in flour to form a paste
  3. Cook out paste for 5 minutes
  4. Slowly whisk in infused milk to form thick sauce
  5. Add salt and nutmeg, whisk well
  6. Add cheese if desired
Don’t allow butter to burn when melting otherwise flavour will change[br]When cook out flour paste (roux) keep stirring to prevent catching on the bottom of the pan[br]If the mix becomes lumpy use a hand blender to mix out lumps[br]Add parmesan or grated cheese if desired at end – mix will thicken and doesn’t require further cooking