Bechamel Sauce

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A basic milk-based sauce used in a variety of dishes, from Italian to French, to simple Mac and Cheese. A must-know staple for rounded cooking.
5 Tbsp unsalted butter
1/2 cup flour
4 cups whole milk, warmed
1/2 tsp salt
1/4 tsp freshly ground white pepper
pinch freshly grated nutmeg
1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth, about 2 minutes.
3. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes.  Do not allow the sauce to boil.
4. Remove from heat and stir in salt, pepper, and nutmeg.
Yields about 4 cups.

Sauce can be made up to 3 days ahead; cooled, covered, and refrigerated.

From Sur la Table Pasta Workshop Class.
Cooking Time   less than 15 minutes 
Features   Vegetarian

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