Classic Bechemel Sauce
From midgelet 14 years ago
- 7 minutes to make
- Serves 6
From Hudson Valley Mediterrean by Laura Pensiero for an easy, classic white sauce which can serve as a base for other sauces. Use for any recipe that needs this type of sauce
Ingredients
- 6 cups whole or 2 % milk shopping list
- 8 Tbs unsalted butter shopping list
- 1/2 cup all purpose flour shopping list
- pinch ground nutmeg shopping list
- salt and fresh ground black pepper shopping list
How to make it
- Heast milk in a medium saucepan over medium heat till steaming.
- Do not let boil- keep at this temperature
- Melt butter in a heavy saucepan over medium-low heat
- Stir in the flour, stirring constantly until the paste bubbles, about 2 to 3 minutes
- Do not let it brown
- Whisk in the hot milk, stir and cook constantly about 5 minutes or until it thickens
- Season with saltr, pepper, nutmeg
- Lower heat cook and stir 2 to 3 minutes more
The Rating
Reviewed by 5 people-
a great recipe for cooks like me!
chichimonkeyface
in Albany loved it
-
good sauce recipe print and savehaks hgh5
momo_55grandma
in Mountianview loved it
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The first thing I try to teach people is when adding liquid to a roux, don't grab it out of the fridge. So many people want to pour cold milk into a hot roux. Great tip on the hot milk. \0
Jeff
hot_it_up
in Columbiana loved it
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