One of the five french mother sauces (bechamel, veloute, hollandaise, espagnole, tomato sauce), bechamel is a versatile base for a variety of dishes. If you’ve ever made a macaroni and cheese casserole, you’ve likely made a bechamel. Flour, butter and milk make the base of this recipe, and it can be enhanced with any variety of ingredients.
- 3 Tbsp Butter
- 3 Tbsp Flour
- 2 c Whole Milk
- 1 pinch Nutmeg
- Melt butter in a small sauce pan
- Once butter is melted add flour and whisk until the flour is fully incorporated into the butter and forms a paste. This is called a roux.
- Cook the roux for 2-3 minutes until a nutty fragrance wafts from the vessel, stirring all the while
- Add milk and heat gently on medium low heat while continuing to whisk.
- To determine if your sauce is ready, dip a spoon into the sauce. Run your finger down the back middle of the spoon, if a canal remains after you remove your finger your sauce is ready.