Tuesday, May 17, 2016

Bechamel (White) Sauce ~ Day 122

Bechamel or white sauce is a French mother sauce made from flour, butter, and milk.  A variety of cheese sauces can be made from this rich and creamy base sauce.  Bechamel sauce can be used in pasta, lasagna, mac and cheese, and casseroles.  It is simply delicious when spooned over steamed vegetables such as broccoli, cauliflower, and spinach.

Preparation time: 5 minutes
Cooking time: 10 minutes
Yields: 2 cups

  • Butter - 2 tbsp
  • All-purpose flour - 2 tbsp
  • Milk - 2 cups
  • Bay leaf - 1
  • Nutmeg - 1/8 tsp, freshly grated
  • Salt and white pepper powder - to taste


  1. Warm the milk in a saucepan.
  2. Melt the butter in a saucepan over medium heat.  Stir in the flour and cook until combined, stirring constantly for 1 minute.  Add nutmeg and bay leaf.
  3. Gradually add the milk, whisking constantly.  Reduce the heat to low and continue to whisk until the sauce is slightly thickened and smooth, about 5 minutes.  Add salt and white pepper and cook for another 2 to 3 minutes.  
  4. Turn off the heat and transfer the sauce into a large bowl.  Discard the bay leaf.  Place a plastic wrap directly over the sauce to keep skin from forming.  Refrigerate until ready to use.

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