Béchamel Sauce

Béchamel Sauce
Yield
1pint
Yield
1pint
Béchamel Sauce
Yield
1pint
Yield
1pint
Ingredients
  • 2tablespoons butter
  • 2tablespoons flour
  • 1pint milk
  • a/n coarse salt
  • a/n white pepper
  • a/n nutmegfreshly ground
Yield:
Instructions
  1. In a medium saucepan, melt the butter over low heat.
  2. Once melted, slowly add the flour, stirring constantly with a wooden spoon.
  3. Continue stirring and cook about 2 minutes or until the roux becomes frothy and a mass of bubbles.
  4. Next, slowly whisk in the cold milk making sure to whisk out any lumps.
  5. Bring Bechamel to a boil so the roux achieves its full thickening power.
  6. Lower the heat, season with salt, pepper (white or cayenne), nutmeg to taste.
  7. Simmer, siring occasionally, for 10 to 15 minutes until the raw flour taste is gone. Use a wooden spoon to scrape the edges of the sauce pan.
  8. Dot the surface of the sauce with 2 teaspoons of butter to prevent a skin from forming over the top.
  9. Alternatively, seal the to sauce by covering with plastic wrap and pressing the wrap into the surface of the sauce.
  10. If not using immediately, place in an ice-bath to chill quickly.
  11. When cool, transfer to a storage container, cover, and refrigerate until ready to use.
Recipe Notes

This makes a medium-thick sauce suitable for vegetable gratins. For a thick béchamel, make 4 ounces of roux (2 oz. butter and 2 oz. flour) per pint of milk. For a thin béchamel, use approximately 1 ounce of roux per pint of milk.

For a Classic Béchamel, add 1/4 cup of diced veal that has been sweated in butter with 2 tablespoons of chopped onion to the finished sauce and simmer for 20 minutes.