Bechamel

By Janet-2

Classic white “cream” sauce made from milk and a white roux.

Ingredients

• 2 1/2 tbsp. butter
• 3 tbsp. all-purpose flour
• 2 cups milk
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper

Preparation

Step 1

In a medium sized sauce pan, melt the butter over medium-high heat. Add flour and cook, stirring frequently, until the roux is a pale yellow and frothy, about 30-45 seconds. Add the milk and stir well with a whisk until the sauce thickens and comes to a boil, 2-3 minutes.

Reduce the heat to a gentle simmer and season with salt and pepper. Whisk vigorously for about 10 seconds. Simmer gently, whisking the sauce well from time to time until the sauce is a little thicker than heavy cream, 2 to 3 minutes.

Skim off any butter that rises to the surface.

The sauce can be made ahead of time and refrigerated for several days. Cover the surface with plastic wrap. Before using, bring to a boil, and check the consistency and seasoning. If the sauce is too thick, add a little milk or water to thin it.