Bechamel sauce

  • Time cooking time: 10-15 minutes
  • Yield Makes about 1 cup


    2 tablespoons butter
    2 tablespoons flour
    1 1/4 cups milk, heated
    salt and freshly ground white pepper
    1/4 teaspoon freshly grated nutmeg


    Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.
    Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste and nutmeg; lower the heat, and cook, stirring for 2 to 3 minutes more.
    Remove from the heat. To cool this sauce for later use, cover it with wax paper to prevent a skin from forming.
    Cheese Sauce. Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
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