Bechamel Sauce
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Recipe serves 4
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Preparation Time
5 min
- Cooking Time
15 min
Ingredients
- Ingredients for 2.25l:
- 100g butter
- 100g flour
- 2.3l semi-skimmed milk
- 2 Knorr Vegetable Stock Pots
- Ingredients for 600ml:
- 25g butter
- 25g flour
- 570ml semi-skimmed milk
- 1 Knorr Vegetable Stock Pot
Method
- Melt the butter in a large, heavy-based saucepan.
- Using the wooden spoon, stir in the flour to make a roux and cook for 1–2 minutes, stirring continuously.
- Gradually stir in ¾ of the milk, a little at a time, until the paste becomes a liquid.
- Replace your spoon with the balloon whisk, then stir through your final quarter of milk.
- Whisk through the Knorr Vegetable Stock Pots.
- Bring to the boil, then gently simmer for 8-10 minutes.
- Finally, to remove any lumps, strain the sauce through a fine sieve to produce a smooth velvety texture.
