In this recipe, you'll get Brian Mark's version of béchamel sauce – one of the five mother sauces.
Béchamel sauce is a creamy, white sauce made from just a few ingredients. Learn how to create the silky smooth base and how to easily vary it.
Ingredients
30g butter
30g flour
500g whole milk
30g shallots
salt & pepper
Method
Chop the shallots finely.
Melt the butter and sauté the shallots until translucent.
Add the flour and cook it out while stirring – it must not brown.
Add the milk a little at a time while stirring so the roux dissolves.
Bring the sauce to a boil while stirring constantly.
Adjust the consistency with a little more milk if it becomes too thick.
Season with salt and pepper – and also nutmeg and allspice to taste if desired.
Bring the sauce to a final boil and then strain it to remove the onions.
Add fresh parsley and a little lemon zest – and you have a delicious sauce for plaice. If you want a mornay sauce for lasagne, add cheese instead.
