Easy Bechamel Sauce (White Sauce)
Description
This is the traditional French béchamel sauce used for gratins, soufflés, with eggs, etc. This will give you a creamy medium thick béchamel.
Ingredients
- 4 cups whole milk
- 2.5 ounces butter cut in small cubes
- 2.5 ounces all purpose flour
- salt
- white pepper
- nutmeg
Directions
- Warm the milk.
- Sift the flour twice to lighten it.
- In a pan, melt the cut up butter until it starts to sizzle. When it stops sizzling, add the flour all at once and whisk continuously over low heat until well blended and almost dry.
- Slowly whisk in the warm milk, stirring constantly. When it's creamy, whisking over low heat to cook the flour for 12 minutes, or until your desired consistency is reached.
- Season to taste with salt, pepper and nutmeg.
- Other ingredients you can add to change the taste: curry or all spice for a vegetable gratin, or Emmenthal cheese for a potato gratin.
