Bechamel Sauce
ingredients
- 2 tablespoons butter
- 2 tablespoons flour*
- 1 cup milk
- 1/2 teaspoon nutmeg (optional)
- salt and pepper to taste (optional)
directions
- Heat the butter in a small sauce pan over medium-low heat until melted.
- Add the flour and stir until smooth.
- Add the milk and stir until smooth.
- Add nutmeg, salt and pepper.
- 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.
So this is how it all began…
You've come so far in 3 years
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.