Marco Pierre White - Béchamel sauce

so what i'm going to make is a white sauce it's very simple four pints of milk four ounces of butter four ounces of flour and four vegetable stock pots so butter and with the white sauce you can make macaroni cheese you use it in your lasagna with vegetables spinach with um creamed horseradish carrots and pasta sauce it's very versatile as you can see the butter is just melting now then we add our flour to make a roux it's all about working the roux so it doesn't burn or scorch and cooking it properly so we're now

cooking a white roux which is for a white sauce you're cooking a blonde roux that would be for a veloute now brown rooster and a spaniel or a gravy it's just going it's getting white and i can see that it's cooked now it's almost ready to have the milk added to it and we're making a roux you've got some add your milk in stages so if you have a hot roux you have cold liquid you have hot liquid you have a cold room never make them both hot the secret the secret of not having a

lumpy white sauce is by working it by adding your milk a little bit by little bit and it slowly in stages bit by bit so i'm gonna work it now at the last of the milk and then what we have to do is add the vegetable stockpot and cook it out so we'll start with three just whisk it in and now we've got to do is cook out the sauce and just to finish off just in case you have any lumps a little step out and there's our vegetable sauce seasoned with stockpot