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Bechamel

Béchamel

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Preparation info
    • Difficulty

      Easy

Appears in

By Richard Olney

Published 1974

  • About

Ingredients

  • 3 tablespoons butter
  • 4 tablespoons flour
  • 1 quart

Method

Melt the butter in a heavy saucepan, stir in the flour with a wooden spoon, and cook for less than a minute over a tiny flame before beginning to add the milk, very slowly at first, stirring rapidly the while to prevent lumping (should lumps form, it is no disaster: Finish adding the milk, bring it to a boil, strain it, whisk, and put it back to cook). After further additions of milk, turn the

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