Recipe

Classic Bechemel Sauce Recipe

	Midgelet / All my dishes 1 month ago 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 Prep:10m Cook:7m Servings:6	Midgelet
	bechemel white sauces easy

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Fans

binky67

hot_it_up

momo_55gra

chichimonk

Ingredients

6 cups whole or 2 % milk

8 Tbs unsalted butter

1/2 cup all purpose flour

pinch ground nutmeg

salt and fresh ground black pepper

Directions

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

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Comments

chichimonkeyface 4 weeks, 1 day ago said:
A great recipe for cooks like me!

momo_55grandma 4 weeks, 1 day ago said:
Good sauce recipe print and savehaks hgh5

hot_it_up 4 weeks, 1 day ago said:
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

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