Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
50 mins plus chopping
Super easy
makes 2
About the recipe
Master this simple Béchamel to make your dishes rich and creamy. To avoid it catching and burning, keep a close eye on it and make sure you stir it constantly.
Recipe From
Ingredients
320g onions
320g leeks
1 tablespoons olive oil
60g unsalted butter
120g plain flour
1.6 litres semi-skimmed milk
Top Tip
Let your sauce cool as quickly as possible, then cover, label and chill, or freeze.
Method
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Peel and roughly chop the onions.
- Trim, wash and slice the leeks.
- Place a pan large enough to hold all the ingredients on a medium heat with the oil and butter.
- Add the vegetables and cook with the lid on for 30 minutes or until the vegetables are softened and lightly coloured, stirring every so often.
- Tip in the flour and stir it into the buttery veg until well mixed.
- Divide the milk between three cups and add one cup to the pan, stirring until completely incorporated. Add the second cup and repeat.
- Pour in the remaining milk and bring to the boil, stirring continuously.
- Reduce the heat to low and cook for 20 minutes or until thickened, stirring regularly.
- Carefully pour the sauce into a clean pan, leaving behind any burnt bits that are stuck to the bottom, and whiz with a stick blender until smooth. Season to taste with salt and pepper.
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