Bechamel Sauce Basics
(from Lucianolinda’s recipe box)
Béchamel (bay-shah-mehl) sauce is a classic French white sauce- used in scalloped potatoes, cream soups, soufflés, or macaroni and cheese for example.
Source: Woman's Day
Categories: Gravies, Sauces, seasoning
Ingredients
- Roux:
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- salt and pepper to taste
Directions
-
In a heavy saucepan, melt the butter. Whisk in the flour using a whisk that can get into the corners of the pan. Cook this mixture 1 minute, whisking constantly.
-
Add milk into the pan while whisking. Bring the mixture to a boil, whisking occasionally to incorporate the milk into the roux. When the mixture starts to boil, whisk vigorously until the sauce is smooth.