Béchamel Sauce

Preparation info

  • Yield:

    1 gal

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
    Roux:

Method

Procedure

  1. Review instructions for making and incorporating roux.
  2. Heat the butter in a heavy saucepot over low heat. Add the flour and make a white roux. Cool roux slightly.
  3. Gradually add the milk to the roux, beating constantly.
  4. Bring the sauce to a boil, stirring constantly. Reduce