Sunday, March 20, 2011

Bechamel Sauce

1/4 cup unsalted butter
1/4 cup flour
3 cups hot whole milk
1/4 teaspoon nutmeg
salt and freshly ground pepper, to taste

Preparing the bechamel sauce:
Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.

Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.


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