- Prep:3 mins
- Cooking Time:17 mins
The classic white sauce, also known as Béchamel Sauce, originates from Italy. This crucial sauce is often a key, creamy ingredient that is essential for numerous recipes.
Comprised of relatively simple ingredients like flour, milk and a fat spread, anyone can learn the art of whipping up a delicious classic white sauce for their pastas, casseroles, or vegetables.
- 60g D’lite 40% fat spread brick
- 40g cake flour
- 500ml low fat milk
- Salt and ground white pepper
- 2 bay leaves
- 1 strip lemon rind
- 2ml ground nutmeg
- 5ml black peppercorns
- Heat the milk in a pan with any one or two of the optional flavouring additions and infuse for 5 minutes and keep warm.
- Melt the D’lite in another pan over a medium heat.
- Once melted, stir in the flour and cook for 2 – 3 minutes.
- Remove and discard the flavour additions from the milk and pour half of the hot milk into the flour mixture.
- Cook for 2 – 3 minutes, stirring continuously until the mixture forms a smooth paste.
- Add the remaining milk and keep stirring, for 3 – 5 minutes.
Cook’s note: if the milk isn’t hot, the sauce may be lumpy. Simply use a handheld blender to blend the sauce, alternatively blend in a blender until smooth. Reheat before serving.
Use the white sauce as a basis for creamy macaroni, lasagne, for creamed spinach or to pour over vegetables. Add cheese to make a cheese sauce.
For a cheese sauce, stir in 200 – 250g grated cheese at the end and stir until melted.