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

  1. 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.

  2. 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.

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