Italian
White Béchamel Sauce
A roux-based white sauce — the foundation of pasta alfredo, lasagna, au gratin and croque monsieur. Loosened with milk, enriched with cheese and cream.
Prep
5 min
Cook
10 min
Serves
4
Per serving
113kcal
Protein
3g
Carbs
6g
Fat
9g
Fibre
0g
Ingredients
- 1 tbspButter
- 1 tbspCornflour (or maida)
- 1 cupMilk
- 1/2 tspBlack pepper
- 1/2 tspSalt
- 1 tspEnglish mustard
- 2 tbspCheese spread
- 1/4 tspCapsico sauce
- 2 tbspFresh cream
Method
- 1
Melt butter in a heavy pan on low. Add cornflour and whisk continuously for 1 minute — you're cooking the raw starch out, not browning.
- 2
Slowly drizzle in milk while whisking. The mixture will go from paste to thick sauce.
- 3
Add black pepper, salt, English mustard, cheese spread, capsico and cream.
- 4
Simmer 3 minutes, stirring, till you have a smooth pourable sauce. If it's too thick, loosen with more milk.