Basic recipe bechamel sauce

Bechamel sauce, also called white sauce, is a classic. It is the most versatile sauce there is. Those who master the technique have the basis for a whole repertoire of sauces. For over fish, meat, vegetables or the lasagna for example. Melt butter in a saucepan or pan with a thick base on a low heat. Add flour all of a sudden and mix with butter with wooden spatula until smooth paste (= roux) is formed. Fry gently for 2-3 minutes, while stirring vigorously so that roux does not discolour.

Pour milk into pan with stirring. If milk is absorbed by roux, add fresh milk again and again, boil until sauce is lightly bound.

Place the pan on the lowest burner of the stove, preferably on the flame distributor, because the bechamel sauce burns quickly. Simmer the sauce for 5-10 minutes so that flour can cook (otherwise stiff granules will continue to taste flour in sauce). Now and then stir well, also along side of pan. End result: thick, shiny sauce without lumps. Season with salt and finely ground pepper.