Light Béchamel sauce

Light Béchamel sauce


1 person made this

This classic white sauce is used in a range of dishes, such as lasagna. Many ingredients can be added to vary the flavour.

Ariana Klepac

Serves: 4 

  • 600 ml low-fat milk
  • 1 onion or 2 shallots, halved
  • 1 bay leaf
  • 6 black peppercorns
  • 1/8 teaspoon grated nutmeg or 1 blade of mace
  • 60 g reduced-salt margarine
  • 60 g plain flour
  • pepper to taste

Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Pour the milk into a heavy-based saucepan and add the onion or shallots, bay leaf, peppercorns and nutmeg or mace. Bring just to the boil over medium heat, then remove from the heat, cover and set aside to infuse for 10 minutes. Strain the flavoured milk into a jug.
  2. Melt the margarine in the rinsed-out pan. Stir in the flour and cook gently, stirring occasionally, for 1 minute. Do not allow the flour to brown.
  3. Remove the pan from the heat and gradually pour in the milk, stirring or whisking constantly. Return the pan to the heat and bring to the boil, still stirring or whisking.
  4. Reduce the heat and simmer the sauce gently for 2 minutes, stirring occasionally, until it is smooth and thick.
  5. Taste and add pepper. Use the sauce immediately.

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