Sunday, December 16, 2012

Béchamel sauce

Béchamel sauce

Béchamel sauce

Also known as “White sauce” is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagna. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).


5 tablespoons margarine

4 tablespoons all-purpose flour

4 cups milk

2 teaspoons salt

½ teaspoon freshly grated nutmeg


Heat the butter in a medium saucepan, over medium-low heat until melted.

Slowly add the flour and stir until smooth.

Over medium heat, cook about 6 to 7 minutes or until the mixture turns a light, golden sandy 

Heat the milk in a separate pan until just about to boil.

Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.

Bring it to a boil.

Cook 10 minutes, stirring constantly, then remove from heat.

Season with salt and nutmeg, and set aside until ready to use.

Any leftover of this sauce freezes well.

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