Soufflés are great for breakfast or as midday snacks. But, if you want to make your soufflés a little more rich in flavour, the secret ingredient is béchamel sauce as the base ingredient. It’s a classic French sauce that’s also referred to as the ‘mother of all sauces’. This white sauce is perfect for meals such as casseroles, holding them together and surprisingly, you can turn it into a pasta sauce by adding a few more ingredients. Ready to dive into French culinary magic?
- 2 tbsp butter
- 3 tbsp plain flour
- 2 cups warm milk
- 2 tbsp of cheddar cheese
- salt and pepper to taste
- onions to taste
- In a saucepan over medium heat, melt the butter (don’t let it turn brown)
- Add the flour and stir it quickly into the butter with a wooden spoon.
- Whisk the above until a smooth “roux” (flour-butter mixture) is formed and cook for about 5 to 8 minutes. The butter and flour will dry out slightly and turn just a bit darker.
- Add warm milk in small amounts, whisking and allowing the sauce to thicken before adding more.
- Gradually add the rest of the milk to the loosened flour mixture while whisking constantly. Whisk vigorously until smooth!
- Cook until thickened: You will be left with a thick, warm, creamy mix of flour, butter, and milk.
- Add cheese, salt, pepper and an onion layer for taste.