Cinder & Sorrel
Sauce larder
Mother Sauce
France

Béchamel

Milk + white roux. The kindest of the five.

Béchamel

The classic white sauce, mother to Mornay, soubise and every proper lasagne bianca.

Method

  1. 01

    Stud half an onion with a bay leaf and a clove; infuse in 500ml milk over low heat for 15 minutes.

  2. 02

    Melt 40g butter, whisk in 40g flour, cook 3 minutes with no colour.

  3. 03

    Whisk in the strained warm milk in three additions. Simmer 15 minutes.

  4. 04

    Season with salt, white pepper and a grating of fresh nutmeg. Pass through a chinois.

Chef's notebook
  • “Warm the milk first. Always. Cold milk into hot roux = lumps.”
  • “A skin ruins béchamel. Cover with butter paper touching the surface.”