Bechamel Sauce

By lianbl88

It is one of the mother sauces of French cuisine. It is used as the base for other sauces

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Ingredients

• Béchamel sauce is the base for a number of other classic sauces with additional ingredients added including:
• 5 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups milk
• 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg
• Mornay sauce (cheese)
• Nantua sauce (crayfish, butter and cream)
• Crème sauce (heavy cream)
• Mustard sauce (prepared mustard seed)
• Soubise sauce (finely diced onions that have been sweated in butter)
• Cheddar cheese sauce (Cheddar cheese, dry mustard, Worcestershire sauce)

Preparation

Step 1

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Recipe courtesy of Mario Batali