White sauce, otherwise known as béchamel, can be a lumpy nightmare, but our quick three-step guide makes it easy as pie. Use in lasagne, moussaka and fisherman's pie - all from this simple recipe.

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Step-by-step guide to making creamy white sauce

Start with our white sauce recipe

Step one:

Milk being infused with bay leaf and onion

Gently bring the milk to the boil in a small saucepan with the onion, studded with the bay and cloves. Turn off the heat and leave to infuse for 20 mins.

Step two:

making a roux

Melt the butter in another saucepan, then add the flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.

Step three:

Finishing a white sauce

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. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

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Why not use your white sauce for our classic lasagne recipe - comforting and delicious every time!

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