Bechamel Sauce for Pasta and Fish Pies

[Amanda]

Here is how I make my classic white sauce that can be used for Lasagnes, pasta dishes and fish pies.

Ingredients

400 ml Alpro Soya Milk
1 small onion chopped roughly
1 bayleaf
2 tbs Pure
2 level tbs plain flour
Sea Salt and freshly ground black pepper to taste

Method

Heat milk slowly in a saucepan with onion and bayleaf until just on the boiling point. Remove plan from heat and leave to cool. Strain off Milk into a jug and discard onion and bayleaf.


Return milk to the pan and reheat again until piping hot.


Meanwhile in another non-stick plan heat Pure until melted. Stir in flour and cook on a low heat for a minute or so to achieve a sandy texture.


Gradually beat in the hot mil, stirring until smooth after each addition. Simmer for 2 minutes stirring two or three times, then season and use as required.

Serves 4 to 6 depending on use.

[alexx]

thanks = will try it! :)

[Nic]

I'll give it a go some time when I have time - my usual one is 2tbspn flour in a non stick pan, add soya milk (about 200ml, I think) until it looks right. Seems to work well for me, but it doesn't add much flavour. Yours sounds as though it would taste better, though take a better longer, which would be nice for non work night cooking.

Thanks.

Nic

[Jules]

Hi, hope you don't mind a newbie butting in.......

Do you find that the soya milk splits very easily when applying heat to it?

I Do, and it's very annoying when trying to make a white sauce. I did try rice dream instead and found it more robust (i.e. it could handle the heat) but tasted bland.

Any solutions?

[Lan]

Hi all,

I use Alpro Soya milk to make my white sauces and find that it makes a tasty white sauce. It also seems to cook well.

Lan