Sauce Béchamel

Name: Sauce Béchamel
Yield: About 2 cups
Cuisine: United States
Ingredients: Dash of grated nutmeg; Salt and freshly ground white pepper; 3 tablespoons heavy cream; 2 cups milk; ¼ cup all-purpose flour; ¼ cup butter; 2 thin slices of onion; 2 parsley sprigs

Preparation info

About
2 cups

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Béchamel, or white sauce, is another of the foundation sauces of French cuisine. It may be made with milk alone or enriched with additional cream, or part of the liquid may be stock.

Ingredients

¼ cup butter
¼ cup all-purpose flour
2 cups

Americas
United States
Sauce
Vegetarian
New York

Method

Heat the butter in a saucepan and stir in the flour. Cook, stirring with a wire whisk, until thoroughly blended.
Scald the milk with the onion and parsley. Strain it into the butter-flour mixture, stirring constantly with the wire whisk. When the mixture is thickened and smooth, add the cream.
Season the sauce with salt and pepper to