Bechamel Sauce Recipe

From Dorothy McNett's Recipe Book.

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See Also: Sauces and Marinades · Vegetable Dishes

Bechamel Sauce

From Dorothy McNett's Recipe Book at This is a basic white sauce that is so versatile with additons of cheese, herbs, cooked seafood or vegetables, chili peppers, cream vs milk vs stock etc.

4 tablespoons butter or olive oil
4 tablespoons flour
1/4 to 1/2 teaspoon fine sea salt
white pepper, as desired
pinch of ground nutmeg
2 cups milk or half and half (or 1 1/2 cups chicken stock and 1/2 cup half and half)

In glass or ceramic batter bowl, combine butter or oil, flour, salt, pepper and nutmeg. Microwave on high 30 seconds. Whisk in milk or half and half. Microwave on high 2 minutes. Whisk well. Microwave 2 minutes and whisk. Repeat as needed to thicken sauce. (If using cheese for a cheese sauce, add now and whisk to melt.)

Recipe created 1998-05-12.

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