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Bechamel Sauce
- Prep: 2 mins
- 10 mins
- Serves: 4
This deceptively easy cream sauce is perfect used layered in lasagna, stirred through a creamy pasta, topped on vegetables, potato bake or seafood (this is my go to for oysters or lobster mornay). The secret added ingredient of a chicken stock cube means it packs flavour!
Ingredients
- 2 tbsp unsalted butter
- 1/4 cup plain flour
- 2.5 cups whole milk
- 1 tsp chicken stock powder
Method
- Heat unsalted butter in a small pot on low heat. Once it is melted, add the flour. Stir until you form a paste (this will take 1 minute).
- Slowly add the milk and stir using a whisk. Reduce the heat to the lowest setting and continue whisking for 6-8 minutes.
- Once the sauce has thickened and coats the back of a spoon, it’s ready.
- Whisk in the chicken stock cube to season.
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About me
I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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