BECHAMEL SAUCE

By stevek980

Ingredients

• na

Preparation

Step 1

Heat 3 c whole milk in a pot over medium heat just until it starts to bubble but not boiling. Heat 1/2 c butter in separate pan. When it has melted add 1/2 c all purpose flour and whisk just until it turns light brown, about 3 minutes, Remove from heat. Slowly pour warm milk, about 1 c at a time, into butter/flour mixture, whisking constantly. It will get very thick when first add milk and thinner as slowly pour entire 3 cups in. This is normal. Once all milk has been added, set pot over medium high heat and continue to whisk constantly. Sauce should come together and become silky and thick. Add 2 tsp salt at the end. Can use/serve immediately. Will keep in fridge up to two days. But will thicken when in fridge so may need to add milk when I reheat it.