White sauce
Every home cook needs a good béchamel sauce in their repertoire - our step-by-step guide shows how to make a roux and get rid of lumps
- Prep: 2 mins
Cook: 15 mins
- Makes about 500ml
- Easy
Ingredients
- 500ml whole milk
- 1 onion, halved
- 1 bay leaf
- 2 cloves
- 50g butter
- 50g plain flour
Method
-
Gently bring the milk to the boil in a
small saucepan with the onion, studded
with the bay and cloves (step 1, above).
Turn off the heat and leave to infuse
for 20 mins.
-
Melt the butter in another saucepan,
then add the flour. Stir continuously until
a paste forms (step 2) – this is called a roux.
Continue cooking for 2 mins.
-
Remove the onion, bay and cloves
from the milk with a slotted spoon and
discard. Add the infused milk to the roux
gradually, stirring as you go, until you get
a smooth sauce (step 3). Cook for 5-10 mins,
stirring continuously, until the sauce has
thickened. Season to taste.
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