Béchamel Sauce
Summary
| Yield | |
|---|---|
| Source | This recipe was taught in a Cooking Theories class with Paul Link. |
| Prep time | |
| Cooking time | 10 minutes |
| Total time | 10 minutes |
Description
One of the five “mother sauces” of classic French cuisine, the béchamel sauce can be the base for many others.
Ingredients
5 tablespoons
butter (unsalted) 5 tablespoons
flour, all-purpose 4 cups
milk, wholeInstructions
In a heavy saucepan, melt butter over medium heat until it starts to foam. Whisk in flour, gradually incorporating it to form a smooth roux. Cook roux 3 – 4 minutes, whisking constantly until roux becomes a light blond color. Slowly whisk in milk, being sure to incorporate all of the roux, pay attention to the bottom corners of the sauce pan. Bring to a boil, whisking frequently, until the sauce thickens. Grate nutmeg to taste or use as a base for another sauce.
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