Julee Rosso, Sheila Lukins

Bechamel Sauce

Preparation info

  • 2 cups

    thick sauce
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 6 tablespoons unbleached (all-purpose) flour

Method

  1. Melt the butter in a heavy saucepan over low heat. Sprinkle in the flour and cook gently, stirring almost constantly, for 5 minutes. Do not let the flour and butter brown at all.
  2. Meanwhile, bring the milk to a boil. When the milk reaches a boil, remove the butter and flour mixture from the heat and pour in the boiling milk all at once. As the mixture boils and