Bechamel - Basic White Sauce

Ready in 45 minutes
4 avg, 2 review(s) 100% would make again

Top-ranked recipe named "Bechamel - Basic White Sauce"

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"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

Ingredients

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2 cups milk
1 large slices onions
1 Bay leaf
1/2 teaspoon Peppercorns
3 tablespoons Unsalted butter
3 tablespoons Flour
1 pinch Nutmeg
Salt
white pepper

Original recipe makes 6

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 341 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 4 years ago
[I posted this recipe.]
dawnrw 5 years ago
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