Bechamelle Sauce

A classic sauce; you will use this for a variety of dishes including lasagne.
Born in France,  the name comes from “Louis de Bechameil” who was the chief steward of King Louis XIV.
It was likely that the sauce was named for him by one of the kings cooks.

  • 50 g plain flour (2 tbsp)
  • 50 g butter (2 tbsp)
  • 500 ml milk
  • a pinch of grated nutmeg
  • salt and pepper

Warm the milk up.
In a saucepan, over a low heat, melt the butter, add the flour and with a wooden spoon stir it and mix it well.

You have made what the French call “roux”;

Now switch off the heat and slowly add the warm milch stirring very well and all the time to avoid lumps.

Put the sauce back over the source of heat and cook it over a low heat until it will begin to thicken.

When it comes to the boil turn it down and cook it for 10 minutes stirring all the time. In the last two minutes of cooking add the seasoning and some grated nutmeg.

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