Vegetarian Bechamel

SERVES           makes 500ml

PREP TIME 15min

DIFFICULTY medium 

INGREDIENTS

50 g butter
2 tbs flour
500ml milk
these ingredients can be simply doubled to increase to amount required. 

To make it traditional 

Salt, white pepper, 1 bay leaf and a pinch of nutmeg

To make it cheesy

250 gm mozzarella cheese (sliced)
1c grated parmesan cheese (or cheddar)

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METHOD

OK, in a big-ish over medium–low heat, melt the butter and allow it to just start foaming. 

Add the flour and stir it into a paste with a wooden spoon.

It should be smooth and golden. Imagine you want EVERY particle of flour to have its own meticulously applied layer of body oil.

Reduce the heat to low and add the milk, 1 cup (250 ml) at a time.

The first cup will instantly plug everything up. Keep stirring and get it back to a smooth state before adding more.

I switch to a whisk about now, or after the next cup – once it’s loose enough to accept a whisk.

It will help you keep the mixture smooth.

Gradually add the rest of the milk, whisking between each addition.

Stop once you have a lovely thick, smooth texture. It may continue to thicken as it cooks and the flour swells more, but you can just add more milk to your liking.

It’s easier to loosen than it is to re-thicken so go slow.

Once you have reached the desired consistency, set aside and keep warm until ready to use. 

(LOVE thick for dipping and adding to nachos, I LOVE thinner for lasagne, because I like them wet).

You can make bechamel ahead and store it in the fridge for up to a week. 

Bechamel is traditionally seasoned with nutmeg, bay leaves, salt and white pepper.

But you do you.