Short of time or feeling lazy? This cracking one-pot recipe for a bechamel (white sauce) will become one you’ll never look back on. Gone are the days when you slave frantically over getting your roux right (unless you have the time and fancy doing it old school). This ‘bung it all in and bring to simmering’ method makes any sauce base, especially the staple cheese sauce, more bearable as you can get straight to the exciting bit and add your other ingredients.
15 fl oz (425 ml) milk – can be infused but must be cold
¾ oz (20 g) plain flour
1½ oz (40 g) butter
salt & pepper
1. put the milk, flour and butter in a saucepan.
2. bring gradually up to simmering point, whisking continuously with a balloon whisk to avoid lumps, until sauce has thickened and becomes smooth and glossy.
3. turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes, stirring from time to time.
4. season, taste and add any other ingredients you fancy.
Serves: 2 l Time: 10mins