Name: Easy Bechamel Sauce
Prep time: 20 min
Cook time: 35 min
Ingredients: 80g Western Star Original Butter; 1/3 cup (65g) plain flour; 2 cups (500ml) milk; 3/4 cup (90g) grated parmesan; Salt and ground white pepper, to season

Easy Bechamel Sauce

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Melt butter in a medium saucepan over a medium low heat.
Add flour, whisk until smooth and bubbling. Cook for 2 minutes.
Remove from the heat and gradually whisk in milk in small batches until combined and smooth between each addition. Return to the heat. Stir or whisk until sauce bubbles and thickens (about 8 minutes).
Remove from heat and whisk in parmesan. Season to taste. Cover surface of sauce with a piece of baking paper to avoid a skin from forming. Set aside and use as desired in lasagne, as a base for vegetable or potato gratin, mac n’ cheese or a tuna mornay

Tips & Hints:

At the beginning of a white sauce always cook off the butter and flour over
medium low heat to ensure the finished sauce doesn’t have a “floury” flavour.
Use bechamel to make mac n cheese and tuna mornay.
Place any leftover sauce in a container. Cover surface of sauce with plastic wrap or baking paper and refrigerate up to 5 days. Reheat in microwave and whisk until smooth. You may need to add extra milk or water to make a runny consistency.

Melt butter in a medium saucepan over a medium low heat.
Add flour, whisk until smooth and bubbling. Cook for 2 minutes.
Remove from the heat and gradually whisk in milk in small batches until combined and smooth between each addition. Return to the heat. Stir or whisk until sauce bubbles and thickens (about 8 minutes).
Remove from heat and whisk in parmesan. Season to taste. Cover surface of sauce with a piece of baking paper to avoid a skin from forming. Set aside and use as desired in lasagne, as a base for vegetable or potato gratin, mac n’ cheese or a tuna mornay

Tips & Hints:

At the beginning of a white sauce always cook off the butter and flour over
medium low heat to ensure the finished sauce doesn’t have a “floury” flavour.
Use bechamel to make mac n cheese and tuna mornay.
Place any leftover sauce in a container. Cover surface of sauce with plastic wrap or baking paper and refrigerate up to 5 days. Reheat in microwave and whisk until smooth. You may need to add extra milk or water to make a runny consistency.

Melt butter in a medium saucepan over a medium low heat.
Add flour, whisk until smooth and bubbling. Cook for 2 minutes.
Remove from the heat and gradually whisk in milk in small batches until combined and smooth between each addition. Return to the heat. Stir or whisk until sauce bubbles and thickens (about 8 minutes).
Remove from heat and whisk in parmesan. Season to taste. Cover surface of sauce with a piece of baking paper to avoid a skin from forming. Set aside and use as desired in lasagne, as a base for vegetable or potato gratin, mac n’ cheese or a tuna mornay

Tips & Hints:

At the beginning of a white sauce always cook off the butter and flour over
medium low heat to ensure the finished sauce doesn’t have a “floury” flavour.
Use bechamel to make mac n cheese and tuna mornay.
Place any leftover sauce in a container. Cover surface of sauce with plastic wrap or baking paper and refrigerate up to 5 days. Reheat in microwave and whisk until smooth. You may need to add extra milk or water to make a runny consistency.

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Original Salted Butter

Western Star is Australia’s favourite butter. It’s a classic, pure creamery butter with a rich satisfying, five-star taste. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, cream and salt.

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