Bechamel Sauce

I love béchamel for the wide variety of dishes you can make from it. I am thinking Croque Monsieur - the classic French toasted sandwich, decadent Mac and Cheese, Spanish Croquettes, Seafood or Fish pie, Cauliflower Cheese are just a few.

A simple Bechamel Sauce can be made just from butter, flour and cold milk but I find it very one dimensional and using the milk unheated, whilst quick can lead to a lumpy sauce. Our sauce shown below has a complexity of flavour and is straightforward with a bit of practice; something I believe imperative with all cooking or baking. The more you do it, the better you understand the process and the more confident you become.

The simple formula we use is:

500ml full cream milk, warmed

50gm butter

50gm plain flour

Salt

Pepper

For a thicker Bechamel for Croque Monsieur or Croquettes we increase the butter and flour to 55gm of each. For a thinner sauce for Cheese and Mac in which the pasta thickens the sauce slightly we reduce the butter and flour to 45gm each. To make larger amounts of sauce increase the ingredients proportionally or make smaller amounts by reducing the ingredients proportionally. For example we sometimes make a 300ml liquid version with 30gm of butter and 30gm of flour to produce enough béchamel for four Croque Monsieur.

The simple method is:

In a saucepan over medium heat melt the butter until it starts to foam.

Add the flour and stir, cooking until the mixture is the colour of sand (3 or 4 Minutes). This is to cook the starch out of the flour.

Stirring continuously with a whisk, slowly pour the warmed milk into the saucepan and continue cooking until thickened.

Season to taste.

Our Bechamel Sauce

Ingredients

450ml full cream milk

3 bay leaves

10 whole black peppercorns

50gm butter

50gm plain flour

50ml white wine

Salt

Pepper

Method

Heat the milk in a saucepan until just below boiling. As soon as bubbles appear around the edge is perfect.

Add black peppercorns and bay leaves and set aside to steep for ten minutes.

Strain the milk into a jug and discard the peppercorns and bay leaves.

In a saucepan melt the butter over medium heat.

When foaming add the flour and cook, stirring for 3 or 4 minutes until the mix is a sand colour.

Add the white wine and cook, stirring until the alcohol has evaporated.

Continuously stirring with a whisk, slowly pour the milk into the saucepan and cook until thickened.

Season with salt and either black or white pepper.

For a cheese sauce, add 1 cup of shredded or grated cheese and heat until melted.

If you want the sauce for making Croque Monsieur pour into a container and press cling wrap down onto the surface to prevent a skin forming and refrigerate until required. We suggest using 55gm of butter and flour.

If you are using the sauce for croquettes add any flavourings such as cheese, minced ham, minced cooked chicken, finely chopped salmon, sautéed leek or any herbs then pour the sauce into a shallow container, press clingfilm down onto the surface of the sauce and refrigerate overnight. Again for croquettes we would increase the butter and flour to 55gm of each.

We will shortly post a few recipes using our Bechamel Sauce