Bechamel, or white sauce, is a cooked mixture of butter, flour, and milk. It is one of five mother sauces, a rich, flavorful base that can be used on its own or to create different sauces. Bechamel is used in dishes like mac and cheese, lasagna, and cheese souffle to add a wonderfully creamy element.
PREP: 3 minutes
COOK: ~ 20 minutes
|5 tbsp||butter (unsalted and lactose free recommended)|
|1/4 cup||all-purpose flower (gluten free recommended)|
|3 cups||milk (2% lactose free recommended)|
|1/4 tsp||nutmeg powder|
|1/4 tsp||pepper (black or cayenne)|
|–||no salt added! Add pepper as needed to taste…|
- Step 1 – Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted butter until smooth. Cook and stir until flour turns a light, golden, sandy color, about 7 minutes.
- Step 2 – Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 15 minutes. Season with nutmeg and pepper.
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