A classic Béchamel sauce is a staple in many home-cooked dishes. Although rich and creamy, this sauce uses only a few simple ingredients infused with intense flavours like nutmeg and bay leafs. Once you learn, you’ll never forget! Béchamel is an ideal base for white pizzas (especially those with cheese and seafood), but can also be used for loads more, like lasagna, cauliflower cheese, and creamy soups.
450g (16oz) whole milk
1 onion, halved with the top skin removed
1 bay leaf
½ tsp of nutmeg
50g (1.8oz) butter
50g (1.8oz) plain flour
Salt and pepper, to season
In a saucepan, heat the milk, onion halves, bay leaf, and nutmeg.
Gently bring the milk to the boil. Allow to simmer for 5 minutes, then turn off the heat and leave to infuse for 15 minutes.
While you wait for the milk to infuse, take out a second saucepan and melt the butter over a low heat. Once the butter has melted you can start adding your flour. Stir continuously to make a paste. This is called a roux.
Next, remove the onion halves and bay leaf from the infused milk and discard.
Gradually add the infused milk to the roux, stirring continuously. Continue to stir the mixture over a gentle heat for 5-10 minutes, until the sauce has become thick and creamy.
Finally, season with salt and pepper. This sauce is the perfect base for any white pizzas, especially with seafood, and cheese!
Remember – keep the Béchamel on a low heat and stir often until you’re ready to cook. If adding to pizzas, Allow the sauce to cool a little before adding to pizzas, but make sure to stir regularly to avoid it solidifying.