Béchamel Sauce
This recipe was taught in a Cooking Theories class with Paul Link.
One of the five “mother sauces” of classic French cuisine, the béchamel sauce can be the base for many others.
Prep Time
0 minutes
Cook Time
10 minutes
Yield
1 Quart
Ingredients
5 tablespoons butter (unsalted)
5 tablespoons flour, all-purpose
4 cups milk, whole
nutmeg, ground (fresh)
Instructions
In a heavy saucepan, melt butter over medium heat until it starts to foam. Whisk in flour, gradually incorporating it to form a smooth roux. Cook roux 3 – 4 minutes, whisking constantly until roux becomes a light blond color. Slowly whisk in milk, being sure to incorporate all of the roux, pay attention to the bottom corners of the sauce pan. Bring to a boil, whisking frequently, until the sauce thickens. Grate nutmeg to taste or use as a base for another sauce.