Béchamel sauce

Chef Caro tells you how.
 
bechamel

Recipe from: July 2010
Preparation time: 5 mins
Cooking time: 15 mins
 
 

Ingredients

 
  • 2
    Tbs
    butter
  • 2
    Tbs
    flour
  • 500
    ml
    full cream milk
  • 1/2
    tsp
    nutmeg
  • Seasoning
Servings: Change Serving
 
 

Method

 
Put the butter into a pot and let it melt.
Add the flour and let it cook whilst stirring continuously - about 2-3 minutes.
Take the pot off the heat for a minute.
Add the milk slowly whilst whisking continuously. You don't want lumps so using a small whisk will help as well as being off the heat.
Add the nutmeg and seasoning to taste.
To make a cheese sauce: Add grated cheese of your choice and a small squeeze of lemon.
 

Read more on: dairy
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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