Besciamella Sauce

Ingredients (1 litre -4.2 cups)

80g / 2.8oz Butter

80g / 2.8oz White flour

1 litre / 4.2 cups milk (soy also possible)




Bring it to room temperature.

Using a heavy based wide pot or pan, melt the butter on a moderate heat.

Once melted, sprinkle the flour and mix with a whisk to incorporate the two.

Keep stirring this mixture so doesn’t stick to the pan and burn.

It will  soon beging to change colour to a light tan. When you see this happening add a ladle for of the milk to the mixture and stir it in until it is fully absorbed.

Once it is fully absorbed, add the remainder of the milk. Season to taste with salt and a grating of nutmeg.

Keep stirring the the mixture, which will now be quite a dense looking milk, until there are no more lumps.

The aim now is to cook the raw flour taste out of the sauce. This should take a few more minutes.

NB. I have made this recipe to be a slightly runny sauce. Usually the ingredients are 100g flour, 100g butter and 1 litre of milk.