How to make bechamel sauce without butter
How to make Bechamel sauce without butter - it's creamy, silky smooth and so delicious. Use this sauce for many classic comfort food dishes even if you've run out of butter.
- Prep time
- 2 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp olive oil
- 1 heaped tbsp flour (all-purpose)
- 2 cup (500ml) full fat milk
- 1/2 tsp nutmeg (grated)
- salt and pepper (to season)
- 1 tbsp parmesan (grated (optional))
- 2.8 oz (80g) gruyere cheese (grated (optional))
Instructions
- 1
Add the olive oil to a saucepan and warm it for a couple of seconds before adding the flour.
- 2
Once the flour has been added mix it together with a whisk or wooden spoon to form a paste and let it cook for one minute (this cooks the flour so you don't have a floury taste in your sauce).
- 3
Add 1/4 of the milk and whisk constantly to remove any lumps. Once it has started to thicken add a little more milk (around 1/4 at a time) until you have used up all the milk.
- 4
Continue to heat the sauce whilst stirring until thick. Once it's thick enough to coat the back of a metal spoon, take it off the heat and add nutmeg, salt and pepper and cheese if making a cheese sauce.
- 5
If making a cheese sauce stir the sauce until the cheese has melted. You may need to put it back on the heat for a few seconds. If it thickens too much add another splash of milk.