Julee Rosso, Sheila Lukins

Bechamel Sauce

Preparation info

  • 1¾ cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The basic white sauce, versatile enough to layer on lasagne or moussaka, or to use as the basis for a creamy cheese sauce.

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 3 tablespoons unbleached all-purpose flour</

Method

  1. Melt the butter in a heavy saucepan. Add the flour and cook, stirring, over low heat for 3 minutes. Raise the heat to medium and slowly add the milk, stirring constantly with a wire whisk.
  2. Continue whisking until the sauce thickens, about 5 minutes. Add the paprika, nutmeg, and salt and white pepper. Stir well, and remove from the heat.