Recipe courtesy of David Rocco
Save Recipe Print
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 1/2 cups
Level:
Intermediate

Ingredients

Directions

In a saucepan, heat up the milk, and bring to a gentle simmer. In another saucepan, melt the butter and immediately add the flour. Lower the heat, and mix until the butter has absorbed all the flour and is the consistency of thick dough. Make sure the butter-flour mixture does not burn or brown.

Remove the saucepan from the heat, and whisk in a couple of ladles of heated milk into the butter-flour mixture. Whisk until the flour has absorbed all of the milk. Put the saucepan back on the burner over medium heat, and whisk in the remainder of the milk. Continue whisking until the sauce thickens and becomes a creamy velvety consistency.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Bechamel Sauce

Recipe courtesy of Diana Shaw

Bechamel Sauce

Recipe courtesy of Anne Burrell

Bechamel or Veloute Sauce

Recipe courtesy of Michele Urvater

Baked Rigatoni with Bechamel Sauce

Recipe courtesy of Giada De Laurentiis

Broiled Halibut with Bechamel Sauce

Recipe courtesy of Giada De Laurentiis

Classic Bechamel: White Sauce

Recipe courtesy of Tyler Florence

Baked Rigatoni with Bechamel Sauce

Recipe courtesy of Giada De Laurentiis

Almond-Crusted Croque Monsieur with English Tea Bechamel Sauce

Recipe courtesy of Tom Pizzica

Browse Reviews By Keyword

          Latest Stories