Fisher & Paykel Titan manual U S I N G Y O U R C O O K T O P / H O B, Béchamel Sauce, Variations

U S I N G Y O U R C O O K T O P / H O B

BÉCHAMEL SAUCE

Béchamel is the most useful of white sauces and the supersimmer element gives excellent results.

Warm 300ml milk and set aside.

Melt 1tbsp (15g) butter in a heavy based 15cm pan and stir in 2tbsp (15g) flour. Cook the mixture on MED (sizzling), for 2-3 minutes.

Take the pan off the heat and gradually whisk in the warm milk. Do this slowly at first to avoid lumps.

When all the milk is smoothly incorporated add salt, pepper and nutmeg to taste. Return to the heat and cook on MED until the sauce thickens and is just boiling.

Reduce the temperature to a point in the ‘warm zone’ where the sauce simmers very gently and cook for 5-10 minutes, until the floury taste has gone.

Makes about 300ml but this recipe is easily doubled.

Variations:

For a savoury sauce add half a stock cube or half a teaspoon of stock powder with the flour, but take care with additional seasoning.

To make cheese sauce add a pinch of English mustard powder with the flour and stir in 50-100g grated, well flavoured cheese at the end of cooking. (Don’t reheat or the cheese will go stringy). For parsley sauce; delicious with cooked ham, fish and vegetables. Add the stalks from a bunch of parsley to the warming milk and infuse. Chop the leaves finely and stir into the finished sauce.