Rate this recipe
By Craig Claiborne
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.
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 taste and add a dash of nutmeg.
© 1966 Craig Claiborne estate. All rights reserved.