Bechamel Sauce Country of Cuisine: France | Date Added: 23 Sep 2012

Serving Size, Ingredients and Equipment:

This sauce can be frozen, but when thawing be sure to stir constantly and add a bit of cold butter to prevent separation.
 
 For 4 portions:
 
 - 2 tbsp butter
 - 3 tbsp flour
 - 4 cups milk
 - 1 pinch of nutmeg
 - salt
 - pepper, freshly ground

Cooking Instructions and Methods:

Melt the butter in a pot. Depending upon your use, let the butter brown and develop a nutty flavor. If you don't let it brown, the final sauce will add more milky texture to your recipe than nutty flavor. 
 Add the flour and whisk the mixture into clumps while continuing to brown somewhat. It is important to fully cook the flour, which will then no longer smell raw. 
 Slowly whisk in the milk, making sure that the clumps dissolve.
 
 Add the nutmeg, salt and pepper to taste, then simmer for 10 minutes.
 
 Serve hot, for example, in a casserole with cauliflower, in a lasagna or with <a href="/en/free-recipe/vegetables/blanched--baked-endives/211/index.html"> baked endives</a>.