Bechamel Sauce (basic)
Simple base I like to use for mac and cheese and occasionally for potatoes au gratin.
Equipment
- 1 Small pot
- 1 medium saute pan
Ingredients
- 3 cups whole milk
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional, adds nutty flavor I use for mac and cheese)
Instructions
- Using small pot, heat the milk over medium high heat until it just starts to bubble. Then remove from heat.
- Heat medium saute pan over medium high heat and melt the butter. Then whisk the flour into the butter until it turns light brown, about 3 minutes. Remove from heat.
- Slowly whisk the milk into the butter mixture, 1 cup at a time.
- Once all the milk has been added, place pan back onto stove over medium high heat for another 2 minutes, add the salt, pepper and nutmeg. Sauce should be thick and be able to coat a metal spoon. You can add more milk to thin out the sauce to your preference. Remove from heat and ready to use with your recipe.
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