White béchamel sauce

White béchamel sauce
Makes: 500 gr
Prep time:
Cook time:
Total time:
  • 30 gr butter
  • 30 gr white flour
  • 500 gr cold milk
  • 1 bay leaf
  • ½ lemon
  • ½ tspn nutmeg
  1. Melt the butter.
  2. Add all the flour at once and stir together to form a roux.
  3. Cook on a low heat for a couple of minutes.
  4. Add some milk to the roux and stir until smooth. Continue adding the milk until you have a smooth sauce.
  5. Return to the boil, add the bay leaf and cook for a couple of minutes to cook out the flour.
  6. Season to taste with salt, pepper, lemon juice and nutmeg.
  7. If need be, pass the sauce through a sieve and serve warm.
Stuff to know
Make sure the milk you add to the roux is cold. The sauce will thicken when it comes to the boil again. if you start with cold milk, you have some time to stir the sauce until smooth.
Coock the sauce on a low heat until the flour is cooked. Taste to check.
Add the milk gradually to avoid lumps.