3 Videos | Photo: Bechamel Sauce Recipe
Ingredients
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
Directions
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
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By Chef #1389004
Peru, NY
on December 13, 2012
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I made this recipe and it came out perfect! I cooked it for just a little longer, about 15 minutes just to thicken it a bit more. I cut the recipe in half. I used one cup half and half and one cup skim milk. I think it is also important to put less salt! It came out nice and creamy and I also think the nutmeg is a must. Gives it a nice flavor.
By dope_chef
on November 23, 2012
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ok how about replacing the nutmeg with half a white onion studded with few cloves and infused into the milk well your cooking out the flour, that is the way i was taught adds a nice shuttle hint of flavor
By sfstrngrrl
on September 06, 2012
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This is so good! I used it in lasagne in place of marinara-using fresh pasta sheets,leftover chicken and veal simmered in marsala,crimini mushrooms,smoked artichoke hearts,and good Austrian cheese. Do just what the recipe instructs and stir constantly with a large good quality whisk-heaven!:D
Read all 53 reviews