There’s a secret that many great cooks hold very close. One that they would prefer you not to know…
What is this secret you ask? They’re serial recipe repeaters… Kind of like if you were to wear the same pair of pants three days running. Because the pants were all things comfortable, reliable and stylish! Cooking is just the same. So when we learn great recipes by heart, we repeat them, adapt them and make them multiple ways. It makes us look very clever, but in truth – we’ve just mastered the basics!
Take béchamel sauce. A classic french sauce recipe, which is started off by creating a roux – a combination of butter and flour.
This creamy sauce in fact has no cream, but oh boy is it smooth, silky and delicious, particularly with the addition of cheese. And because we’ve mastered this one made with Devondale dairy, we’ve also mastered Mac n Cheese, Crepes and an Indulgent Sandwich.
Before you get going… Here are 5 tips to help you master béchamel sauce. With these tips in mind, you will never be left with a lumpy sauce or a sauce that doesn’t thicken:
Three ways to use creamy béchamel sauce
With this one base béchamel sauce recipe, we also created:
- Chicken and Mushroom Crepe Bake – Get the recipe
- Pumpkin and Bacon Mac N Cheese – Get the recipe
- The Ultimate Ham, Cheese and Spinach Breakfast Loaf – Get the recipe
*DISCLAIMER: Devondale is a contributing recipe Partner at myfoodbook.com.au. All opinions in this article are our own. For further information on Devondale’s range of products, visit the Devondale website.