Bechamel Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course:
Sauce
Cuisine:
French
Servings: 1 cup
Ingredients
Thin sauce:
- 1 Tablespoon of butter
- 1 Tablespoon of flour
Medium sauce:
- 2 Tablespoons of butter
- 2 Tablespoons of flour
Thick sauce:
- 3 Tablespoons of butter
- 3 Tablespoons of flour
Add roux to:
- 1 cup whole milk
Method
-
Begin by making a Roux of butter and flour.
-
Over medium heat, melt butter in sauce pan, be careful not to burn the butter. Sprinkle in flour and cook, stirring constantly until mixture thickens 4 – 5 minutes. (Cooking for this amount of time will minimize flour taste).
-
Add 1 cup of milk to the Roux stirring constantly. Continue cooking slowly until smooth and thickened. (Stir constantly to avoid scorching)
Béchamel is one of the four “mother sauces” which is used to make the following: