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Bechamel Sauce
Preparation info
1¾ cups
- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
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 3 tablespoons
Method
- 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.
- 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.
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