SAUCE BÉCHAMEL

Jen Smallwood

By
@usmcmom1

This roux-thickened sauce is the basis of most cream sauces, cheese sauces, and gravies, and used widely in Italian and Greek cuisine as well. 1 that all home cooks should have in the recipe box...


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Comments:

Serves:

4-6 servings

Prep:

5 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 Tbsp
butter
2 Tbsp
finely chopped shallot, optional
2 Tbsp
all purpose flour
2 c
milk
sea salt & pepper - to taste
pinch
freshly grounded nutmeg

Directions Step-By-Step

1
Melt butter in medium saucepan over medium heat. If using, add shallot and cook until soft, about 3 minutes. Stir in flour and cook for a few minutes, stirring constantly, until the mixture bubbles and looks like wet sand, being careful not to brown the flour (reduce heat, if necessary). Slowly whisk in milk in ½-cup batches. Bring to a gentle boil, whisking constantly. When sauce thickens, reduce heat to low and simmer, whisking occasionally and scraping bottom and sides of pan, for about 10 minutes, or until sauce is desired consistency. Add salt and pepper, to taste, and a pinch of nutmeg.
2
If sauce is lumpy, pass through fine strainer

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: Italian
Dietary Needs: Low Sodium
Hashtags: #butter, #milk, #flour, #Nutmeg