Béchamel

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Preparation info

    • Difficulty

      Easy

Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This is the most basic of French sauces and the base of so many classic French recipes. It may seem intimidating at first, but once you get the hang of turning four simple ingredients into a luscious sauce you’ll be whipping it up all the time. Don’t be afraid to adjust as needed in order to get the desired consistency. The most important thing is having a smooth sauce that is free of lumps. In order to do so, be sure the flour is well combined before adding milk. You can increase this recipe as needed; just make sure that you have equal parts butter and flour and add additional milk until you reach desired consistency.

Ingredients

    Method

    Part of