Shows
In the Kitchen
Recipe courtesy of Tyler Florence
Classic Bechamel: White Sauce
Getting reviews...
- Total: 25 min
- Cook: 25 min
- Yield: 2 cups
Share This Recipe
- Total: 25 min
- Cook: 25 min
- Yield: 2 cups
Ingredients
Directions
- In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
- Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
- To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
- Serve with fish, shellfish, vegetables or egg dishes.
Looking for Something Else?
Classes You May Also Like
Bobby Flay
Classic Eggs Benedict
21m
Intermediate
CLASS
Ming Tsai
Vegetarian Pot Stickers
32m
Easy
CLASS
Martha Stewart
Classic Cranberry Sauce
8m
Easy
CLASS
Four and Twenty Blackbirds
Caramel Sauce
4m
Easy
CLASS
Take a Class on
Food Network Kitchen
Daniel Boulud
Classic French Omelette
3m
Intermediate
CLASS
Rick Martinez
Mexican Flour Tortillas
14m
Easy
CLASS
Valerie Bertinelli
Coconut Shrimp with Creamy Chili Sauce
20m
Easy
CLASS
Stream discovery+
Your favorite shows, personalities, and exclusive originals. All in one place.
