Bechamel

 

Begin by making a Roux of butter and flour.

Thin sauce:

  • 1 tablespoon of butter
  • 1 tablespoon of flour

Medium sauce:

  • 2 tablespoons of butter
  • 2 tablespoons of flour

Thick sauce:

  • 3 tablespoons of butter
  • 3 tablespoons of flour

Over medium heat, melt butter in sauce pan, be careful not to burn the butter. Sprinkle in flour and cook, stirring constantly until mixture thickens 4 – 5 minutes. (Cooking for this amount of time will minimize flour taste).

Add 1 cup of milk to the Roux stirring constantly. Continue cooking slowly until smooth and thickened. (Stir constantly to avoid scorching)

Cooks Note: Béchamel is one of the four “mother sauces” which is used to make the following:

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