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Traditionally made Bechamel is created by whisking hot milk into a flour and butter roux made of equal parts of clarified butter and flour. Italian Bechamel uses whole butter and the roux is not allowed to brown.
Bechamel is one of our favourite sauces - we love that it can be used in so many dishes from lasagne to souffle to gratin.
Allergy Advice! For allergens, see the ingredients in bold.
Skimmed Milk, Butter (Milk), "00" Wheat Flour, Sea Salt, Pepper, Nutmeg
Cooking InstructionsEmpty contents into a saucepan or frying pan. Heat gently for 4-5 minutes, stirring frequently. Check sauce is piping hot throughout before serving.
Keep refrigerated between 0 and 4 degrees Celsius
10 days shelf life
Once opened, consume within 2 days
Allergy Advice! For allergens, see the bold ingredients listed in the ingredients tab