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Béchamel Sauce

Recipe information

  • Yield

    for 2 cups, medium-thick

Ingredients

2 Tbs unsalted butter
3 Tbs flour
2 cups hot milk
Salt and freshly ground white pepper
Pinch of nutmeg

Preparation

  1. Step 1

    Melt the butter in a heavy saucepan, blend in the flour with a wooden spoon, and cook over moderate heat, stirring, until butter and flour foam together for 2 minutes without turning more than a buttery yellow color. Remove from heat, and when bubbling stops, vigorously whisk in all the hot milk at once. Bring to the boil, whisking. Simmer, stirring, for 2 minutes. Season to taste.

  2. VARIATION

    Step 2

    VELOUTÉ SAUCE. Follow the master recipe for béchamel sauce, but whisk in hot chicken or fish stock, meat juices, or vegetable broth plus milk if needed.

Julia's Kitchen Wisdom Knopf
TagsSauceFrenchEuropeanNutmegHerbs & SpicesNut FreeVegetarianQuickEasySimmerCookbooks
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