Sauce Béchamel

Preparation info
  • Yields

    2 cupS

    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About


  • ounces/42 g butter
  • ounces/42


Melt the butter in a saucepan until it foams and subsides. Add the flour and stir with the wooden spoon to combine with the butter. Reduce the heat and cook for a few minutes, but don’t allow the flour-butter mixture to take on any color. In the other saucepan, heat the milk to a simmer, then whisk that gradually into the pan with the flour-butter mixture (the roux). Continue to whisk until smo