sauce bÉchamel
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...
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
4-6 servings
Ingredients
- 2 tablespoons butter
- 2 tablespoons finely chopped shallot, optional
- 2 tablespoons all purpose flour
- 2 cups milk
- - sea salt & pepper - to taste
- pinch freshly grounded nutmeg
How To Make sauce bÉchamel
-
Step 1Melt 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. -
Step 2If sauce is lumpy, pass through fine strainer
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Sauces
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Keyword:
#butter
Keyword:
#milk
Keyword:
#flour
Keyword:
#Nutmeg
Ingredient:
Dairy
Diet:
Low Sodium
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes