Sauce béchamel

One of the basics of French cuisine, béchamel sauce is a white sauce that is used in a wide variety of recipes. During preparation, care must be taken not to let the roux — the flour and butter mixture — turn brown, as the sauce is meant to remain a creamy white.

2 tbsp. butter
2 tbsp. flour
2 cups (1/2 liter) milk
salt and freshly ground black pepper
a sprinkling of freshly grated nutmeg or ground nutmeg

Melt the butter in a heavy-bottomed saucepan. When bubbly, add the flour. Cook over a low flame, stirring, for one minute.

Add the milk, bring to a simmer and whisk until the sauce thickens. Turn down the heat.

Cook for five minutes, whisking. Season to taste.

Makes about 2 cups of sauce.


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