Bechamel Sauce

Bechamel sauce is the basic French white sauce and it is simple to make.
Bechamel Sauce

Bechamel Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour*
  • 1 cup milk
  • 1/2 teaspoon nutmeg (optional)
  • salt and pepper to taste (optional)
  1. Heat the butter in a small sauce pan over medium-low heat until melted.
  2. Add the flour and stir until smooth.
  3. Add the milk and stir until smooth.
  4. Add nutmeg, salt and pepper.
  5. Reduce heat to low and cook for 5 minutes.

Note: For a thin sauce use 1 tablespoon of flour and butter.
Note: For a thick sauce use 3 tablespoons of flour and butter.


sam! said...

So this is how it all began...
You've come so far in 3 years

Anonymous said...

Add character to the bechamel by flavoring the milk before adding it to the roux. Place milk in saucepan and add slices of 1/2 carrot, peeled, 1/3 celery stalk, a small onion. Add bit of bayleaf, few peppercorns, parsley stems, pinch of thyme. Bring to boil, remove from heat and cover at least 10 minutes. Strain into cooked roux.

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