Béchamel sauce

Last post of the night. Im still trying to use up the milk. Now this popped in my head at lunch time at work and so I did some research to see if you could freeze Béchamel sauce. You can. So I think I will use up a lot of milk here.

So here goes. I weigh out 100g of butter and put it in the pan I then weigh out 100g of plain flour. I put it in the pan. I put the pan on the hob and slowly melt the butter and stir the flour in. Once it’s combined. I then measure out 1200ml of milk. I slowly pour the milk in while whisking. Once all the milk is in the pan I turn the heat up and whisk the mixture till it thickens. This takes forever. I told myself that I’m not going to doubt myself this time making this sauce as it always works and guess what it does thicken up. I have grated 140g of cheese. The cheese I use is orange cheddar cheese and white cheddar cheese. I put the cheese in the pan and mix it up. I then add a good sprinkle of black pepper. I mix it up. I then get the homemade American mustard and honey mustard out of the fridge. I put a tablespoon of both onto the sauce. I mix it up. Its cooked. I now get tubs out of the cupboard and spoon the sauce into the tubs. I let them fully cool down. I then put the lids on. I put them in the freezer. I will use them when I need them. I will just defrost them then gently heat it up in the pan. When you defrost them they won’t look pretty but once warmed the sauce will look normal.

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So to sum up
100g butter
100g plain flour
1200ml of milk
Black pepper
1 tablespoon of American mustard
1 tablespoon of honey mustard
140g of cheese
So until next time happy baking