Bechamel - Basic White Sauce
basic recipe"The recipe is simple and it tastes great. I use the bechamel sauce for macaroni and cheese dish...just add the shredded cheddar cheese while the sauce is boiling and then pour onto the cooked macaroni or any pasta...yummy!" - norm707
Yield: 6 Ready in 45 minutes
18 people trying soon
Bechamel - Basic White Sauce Preparation
Scald the milk with the onion, bay leaf and peppercorns.
Cover and let infuse off heat for 10-15 minutes.
In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
Off heat, strain in the hot milk.
Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
NOTE: This make what is called a"MEDIUM" bechamel.
For a"THIN" bechamel use 2 tbl butter and 2 tbl flour.
For a"THICK" bechamel use 4 tbl butter and 4 tbl flour.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?