All the bechamel recipes I found use plain flour. I have found that by far, the best and lightest bechamel is made using corn flour. (corn starch, for Americans) Another trick is when adding the cornflour to the butter - take the pan with the butter off the heat, add the cornflour, and stir until smooth. The hot butter will melt the cornflour. Add a little bit of the milk until the consistency is liquid THEN put back on the heat ready to add the rest of the milk. Also, be prepared to stir ALL THE TIME! If you get lumps, the sauce is ruined.
5 tablespoons butter
4 tablespoons cornflour
4 cups milk (warmed) - you can zap it in the microwave.
pinch of salt (if you have truffle salt....mmm yummy!)
1/2 teaspoon freshly grated nutmeg
In a saucepan, heat the butter over medium-low heat until melted.
Take off the heat, add the cornflour and stir until smooth. I prefer to use a whisk here.
Add about 1/2 cup of the milk and stir vigorously until you have a thickish consistency.
Put back over the heat.
Add the remaining milk bit by bit, stirring all the time.
Bring to a boil. Cook 10 minutes, (or until the sauce thickens) stirring constantly, then remove from heat.
Season with salt and nutmeg
This sauce can be used as a base for cheese sauce, pasta sauces and also as an addition to pie fillings. I always use this recipe as a topping for my lasagne.