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Ingredient
White Sauce (Bechemel)
Introduce
Chef :
Gary WaiteWhite Sauce (Bechemel)
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.
Ingredient
Cooking time :
20 minutes
250 g
Salted Butter
150 g
Plain Flour
1000 ml
Pasteurized Cow Milk
Cooking instructions
* Step 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.
* Step 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...
* Step 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.
* Step 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.
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