Bechamel Sauce
One of the five “Mother Sauces”!
Ingredients
Scale
- 4 TBL unsalted butter
- 4–5 TBL AP flour
- 3 cups whole milk
- 1 big pinch nutmeg
- Salt and ground white pepper to taste
Instructions
- Melt the butter in a heavy bottom sauce pot over medium heat
- Whisk or stir in the flour to make a roux and cook for 2-4 minutes until the foam begins to subside, without burning or adding color to the mix
- Stir in the milk and bring to a boil, then lower the heat to warm
- It’s ready when it coats the back of a spoon
- Stir in the nutmeg, then the salt and pepper to taste
- Put a few dots of butter on top to prevent a film from forming until ready to use
And just one more thing…
If you are breaking new ground with a recipe of your own, bechamel is the perfect sauce to experiment with!
Find it online: https://www.cooksavorcelebrate.com/bechamel-sauce/