Béchamel sauce, when perfected, is something to be proud of. It forms a golden top layer of goodness for dishes such as moussaka, lasagne and if perfected it will form into a smooth and creamy texture.
How to make bechamel sauceCourse: SauceCuisine: FrenchDifficulty: Easy
1-litre milk (room temperature)
½ cup plain flour (sifted)
1 whole egg (beaten)
salt (to taste)
pepper (to taste)
½ cup parmesan cheese (normally added on-top of dishes as a final step)
- Add butter to the hot pot (low to medium heat), stirring until the butter has fully dissolved.
- Slowly sift plain flour into the pot, continuing to stir slowly at the same time.
- Continue stirring until mixture begins to change colour (brown colour).
- Slowly add milk, continuing to stir slowly at the same time.
- The mixture will begin to thicken, add 1 beaten whole egg to the mixture – stirring rapidly.
- Add salt and pepper (to taste), continuing to stir slowly.
- Once the mixture thickens, remove the pot from the heat, set aside until required.
- Ensure to whisk consistently (as you add ingredients) so that the sauce doesn’t form lumps.
- Cook the sauce over a low to medium heat and to pull away from the heat as soon as the sauce thickens up.
- When pouring béchamel sauce you normally would add ½ cup parmesan cheese (sprinkled over the top of the sauce).