We eat some form of pasta about once a week and a few weeks ago I was craving a white sauce instead of the typical tomato red that we would do. This is not a real Béchamel sauce because it isn’t made with a roux which is made by adding flour to butter to make a paste. I made it by just adding flour to warm milk.
Here’s how I made this one:
Heat milk on a low heat. When it is warm, but before boiling start sifting flour into pot in small portions and whisk as you go along. It should thicken as you gradually work in the flour. Add salt and pepper and whisk in well.
I sauteed some garlic and chives in a little olive oil before adding the milk for some more tastiness.
Simple as that 🙂