Bechamel Sauce and Simple Cauliflower Cheese
This is one of my very few favorite chef', Chef Marco Pierre White's original recipe.. Tried it..and it is fantastic!! Love you Chef Marco!!
The Bechamel Sauce
- 25 g butter
- 25 g flour
- 570 ml semi-skimmed milk
- 1 Knorr Vegetable stock pot ( I just used chicken stock since I can't find vegetable stock)
- I also add a pinch of nutmeg
- melt the butter in a large heavy based saucepan
- Using the wooden spoon, stir in the flour to make a roux and cook for 1-2 minutes stirring continuously
- gradually stir in 3/4 of the milk, a little at a time, until the paste become liquid.
- replace your spoon with a balloon whisk, then stir through the balance of the milk
- Whisk through the vegetable /chicken stock.
- Bring to boil and gently simmer for 8-10 minutes.
- Finally, to remove any lumps, strain the sauce through a fine sieve to produce a smooth velvety texture
- NOTE : The secret is to work the roux so that it does not burn or scorch
The versatile sauce can be used to coat vegetables, for layering in lasagna or for sauce base for macaroni cheese
Simple Cauliflower Cheese
- 1 knorr Chicken Stock cube
- 1 serving Bechamel sauce
- Cauliflower
- grated cheddar cheese
- place cauliflower in a saucepan of boiling water and add 1 cube of chicken stock.cube.
- Once cooked, drain the cauliflower. Make sure it i well drained.
- Place in a dish and cover with a handful of grated cheese.
- Pour the white sauce over the cheese, be generous.
- Place under a hot grill for 2-3 minutes.
- garnish with a bit of paprika
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