Advertisement
Sauce Béchamel
Béchamel Sauce
- Makes about
700 milliliters
- Difficulty
Easy
- Ready in
30 min
Ingredients
60 grams 4 tablepoons 50 grams 1¾
Method
Prepare your mise en place.
Place 50 grams (3 tablespoons plus 1 teaspoon) of the butter in a medium russe over low heat. When melted, slowly add the flour, stirring constantly with a wooden spoon. Cook, stirring constantly, for about 2 minutes or until the roux becomes frothy and a mass of bubbles. Immediately remove from the heat and set aside.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe