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Bechamel Sauce

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One of the five French “mother sauces” made with milk, butter, flour, salt and pepper

Ingredients

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  • 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

  1. Melt the butter in a heavy bottom sauce pot over medium heat
  2. Whisk or stir in the flour to make a blond roux and cook for 2-4 minutes until the foam begins to subside, without burning or adding color to the mix
  3. Stir in the milk and bring to a boil, then lower the heat to low
  4. Stir with a spatula intermittently. It’s ready when it coats the back of a spoon
  5. Stir in the nutmeg, then the salt and pepper to taste
  6. Put a few dots of butter on top to prevent a film from forming until ready to use

 

 

Find it online: https://www.cooksavorcelebrate.com/bechamel-sauce/