Bechamel Sauce

By jadedrosie

This recipe will yield a very thick version of the classic white sauce that serves as a base or additive for numerous French recipes. It is imperative to watch the roux carefully upon adding the flour. It will darken quickly. A blond roux is the desired result here. This bechamel will keep for one week in the refrigerator.

Ingredients

• 2 Cups whole milk
• 1 cup (2 sticks) salted butter
• 1/2 cup all purpose flour.

Preparation

Step 1

In a medium sauce pan, heat milk until simmering. In a medium saute pan, melt the butter and slowly incorporate 1 cup of the heated milk into the roux, whisking constantly. Cook over low heat for 10 minutes until the mixture become paste-like consistency. Slowly incorporate the remaining milk and whisk until smooth