Bechamel Sauce
By á-20898
Béchamel is one of the five French mother sauces. It can be used to make a ton of derivatives, like Mornay, or on its own in mac n' cheese or lasagna.
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4.5/5
(63 Votes)
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Ingredients
- 5 tablespoons sweet butter
- 5 tablespoons flour
- 1 teaspoon salt
- White pepper, to taste
- 4 cups milk, warmed
- Pinch of grated nutmeg (optional)
Details
Preparation
Step 1
Melt the butter in a saucepan over a low heat.
Blend in flour, salt, and pepper, being careful not to scorch the flour (it will change color if too hot).
Cook gently for a few minutes then gradually add warm milk, stirring constantly with a wooden spoon or wire whisk.
Continue the cooking until the sauce is thickened and smooth. It takes a while!
Add the nutmeg if desired.
Pour the hot sauce into a bowl and lightly whip it with a wire whisk to give it more body.
Allow to cool for 10 minutes before serving and it will become firmer.
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