Bechamel Sauce

TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 1/2 cups
LEVEL: Intermediate

ingredients

  • 5 tablespoons butter
  • 5 tablespoons flour
  • 4 1/2 cups milk
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Directions

In a saucepan, heat up the milk, and bring to a gentle simmer. In another saucepan, melt the butter and immediately add the flour. Lower the heat, and mix until the butter has absorbed all the flour and is the consistency of thick dough. Make sure the butter-flour mixture does not burn or brown.

Remove the saucepan from the heat, and whisk in a couple of ladles of heated milk into the butter-flour mixture. Whisk until the flour has absorbed all of the milk. Put the saucepan back on the burner over medium heat, and whisk in the remainder of the milk. Continue whisking until the sauce thickens and becomes a creamy velvety consistency.

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  • on April 21, 2013

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    Basic "White sauce" not Bechamel sauce as it would have fresh ground nutmeg in it! But, a good basic white sauce recipe! Could have gotten it out of Betty Crocker's cookbook for beginners!

    people found this review Helpful.
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  • on March 12, 2012

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    Used this as a start, added peccarino Romano cheese for more depth, oh yeah!

    people found this review Helpful.
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