Béchamel sauce or White sauce is the base for most Italian and French dishes. I love the versatility of Béchamel sauce, where you can enhance or change the flavour by using herbs and spices. The Béchamel sauce is the base for my next recipe, cheese and pistachio soufflé. This is a fool proof recipe, enjoy.
1 tablespoon of plain flour
1 tablespoon of olive oil / butter
400ml of milk
2 bay leaves
A pinch of grated nutmeg
Freshly milled white peppercorn (optional)
Place a saucepan on a medium heat and melt the butter
In a separate saucepan add the bay leaves to the milk and warm the milk for about 3 minutes
Add the flour to the melted butter and using a wooden spatula/ plastic whisk mix everything together into a roux.
Mix for about 3 minutes , add 100ml of the warmed milk and stir till well combined
Keep adding 100ml of milk each time and whisk the mixture continuously (this is to prevent any lumps forming)
Keep stirring till you have a double cream and smooth sauce.
Season with salt, white pepper and nutmeg.
Reserve the mixture till you're ready to use it.