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Béchamel Sauce
Yield: 3 cups
Béchamel sauce is one of the 5 mother sauces and is considered a French classic. It is used in most heavy creamed dishes. It is made from a white roux which is a combination of melted butter and flour.
Ingredients:
-5 tablespoons butter
-4 tablespoons all purpose flour
-4 cups milk
-2 teaspoons salt
-1/2 teaspoon freshly grated nutmeg
-1/4 teaspoon ground white pepper
Equipment
Measuring cups
Medium saucepan
Whisk
Saucepot
Micro-pane
Directions:
Heat butter in a medium saucepan over medium low heat until melted. Add the flour and stir until a smooth consistency (white roux). Cook over medium heat until he mixture becomes a light tan color. 6 to 7 minutes.
In the mean time, put the milk in a separate pan and heat until it boils. Add the hot milk to the white roux 1 cup at a time, whisking constantly until smooth. Bring sauce to a boil and cook for 10 minutes, stirring constantly. Remove from heat and season with salt, nutmeg and white pepper. Set-aside until ready to use.