Sauce Béchamel

Cream Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • pound butter
  • 4 tablespoons flour
  • 2 cups

Method

  1. Melt butter in skillet. Stir in flour. Cook-stir for 3 minutes without browning. This cooks the flour so the sauce will not taste pasty.
  2. Add cold milk, nutmeg, salt, pepper, and sugar. Stir-cook until thickened. Makes about 2 cups.