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Béchamel Sauce

Butter & flour roux white sauce

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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