Bechamel | Mother Sauce
Bechamel is one of the mother sauces. It’s pretty easy to make, but requires nearly constant whisking. It adds a richness that cheese simply can’t match.
Cook Time
Cook Time
  1. Melt the butter in a large sauce pan. Medium heat.
  2. Heat milk in a separate sauce pan over low-medium heat.
  3. Once it starts to bubble, add the flour in batches. Whisk vigorously.
  4. After all the flour is added and smooth, start adding the warm milk 1/2 cup at a time. Continue whisking.
  5. Once all the milk is added, you can slow down whisking. The mix should be lightly bubbling/boiling. Whisk occasionally for 7-10 minutes.
  6. Turn off the heat. Add nutmeg.

Like this:

Like Loading...