White Sauce (Bechemel)

Name: White Sauce (Bechemel)
Total time: 1200 s
Cuisine: British
Ingredients: 250 g Salted Butter; 150 g Plain Flour; 1000 ml Pasteurized Cow Milk; Might need Salt and Ground White Pepper

Gary Waite @cook_20376404

For use in a Lasagne,Fisherman's Pie - and Cauliflower Cheese by adding Mature Cheddar Cheese etc. Too the White Sauce during the cooking process.

Gary Waite @cook_20376404

For use in a Lasagne,Fisherman's Pie - and Cauliflower Cheese by adding Mature Cheddar Cheese etc. Too the White Sauce during the cooking process.

Saved

Ingredients

20 minutes

250 gSalted Butter
150 gPlain Flour
1000 mlPasteurized Cow Milk
Might need Salt and Ground White Pepper

Saved

Steps

20 minutes

1

Melt butter in a medium sized saucepan on the highest heat on the hob,move melted butter around the sides of the Saucepan,be careful not too overly cook the butter on it's own in the Saucepan.
2

Gradually add the Plain Flour and keep stirring - preferably with a Wooden Spoon,once all the Plain Flour has been mixed into the melted butter - then...
3

Gradually add the milk and keep stirring,once all the milk has been added - then now,simmer on the lowest heat for about 15 minutes and also keep stirring.
4

Allow too cool down,unless you are using it hot straight away,allow too cool down - then store in the Fridge,you will probably need too add some cold milk when reheating some of it up.