Condiments, Dressings & Sauces > Béchamel Sauce >
Béchamel Sauce
Butter & flour roux white sauce
5 TBS butter
1/4 C all-purpose flour
1 QT milk
2 tsp. salt
White pepper to taste
1/4 tsp. nutmeg
In a large saucepan, melt butter over medium heat. Stir in flour until mixture is smooth. Continue stirring as flour turns a light sandy color, about seven minutes. Increase heat to medium-high; slowly whisk in milk until thickened by roux. Bring to a gentle simmer; reduce heat to medium-low and continue simmering until flour has softened, about ten to fifteen minutes. Season with salt, white pepper and nutmeg.
Note: Béchamel Sauce is used in the Egyptian recipe for Macarona Béchamel (beef & pasta in béchamel sauce) and Nantua (sauce for Quenelles de Brochet). Béchamel Sauce is also used in other pasta dishes and as a base for Mornay Sauce, which is simple béchamel with grated cheese mainly used as a sauce for vegetables.
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