Bechamel Sauce

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Isabelle Fassinou

Bechamel Sauce

Post by Isabelle Fassinou » Tue Oct 02, 2007 8:10 pm


2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Freshly ground pepper


Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

Cheese Sauce. Stir in 1/2 cup grated Cheddar cheese (or any cheese of your choice) during the last 2 minutes of cooking, along with a pinch of cayenne pepper.

How hot should the milk be? Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
Makes about 1 cup.


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