I was asked the other day for an easy white sauce recipe, so I thought I would share a method that I learnt from Delia Smith. Not personally you understand 😉 just from her cooking shows. I have tweaked her quantities as I like my white sauce a bit thicker than her recipe. But essentially the method is hers.
Unlike the traditional way of making a béchamel sauce the key to this all-in-one method is that your milk and butter must be straight from the fridge. You need everything to start off cold.
After that it is just a case of whisking and gently heating until you have a glossy smooth white sauce. Then you can add your flavouring; cheese, parsley, mustard, tarragon. Whatever flavour you like can make this simple sauce fit numerous dishes.
As a side note, if you really don’t feel like making a white sauce then I have read that ricotta thinned with some milk will give you a nice topping for lasagne. I have never tried it but might be worth a go???
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Easy All-in-One Béchamel Sauce
- 4 tbsp butter
- 2 cups milk
- 4 tbsp AP flour (plain)
- salt and pepper
- Chop the butter into cubes, about the size of dice.
- Pour the milk into a heavy bottomed pan and add the butter and flour.
- Place the pan over a medium heat and stir constantly with a ballon whisk.
- As the milk becomes hot, the butter starts to melt and will absorb the flour.
- Keep stirring and you will feel the mixture change.
- Once it starts to thicken, use a small wooden spoon to stir the sauce, ensuring you get to the very edges of the pan.
- Reduce the heat to the lowest setting and let the sauce cook gently for 5 minutes, stirring from time to time.
- Remove the pan from the heat and check your sauce for seasoning.