Bechamel Sauce

Condiments and Sauces

Recipe courtesy of Louisiana Kitchen & Culture

Makes 1½ cups

Ingredients: 
  • 2 cups whole milk
  • 1/2 pound (2 sticks) salted butter
  • 1/2 cup all-purpose flour

Note: This recipe will yield a very thick version of the classic white sauce that serves as a base or additive for numerous French recipes. It is imperative to watch the roux carefully upon adding the flour. It will darken quickly. A blond roux is desired for this sauce.

Bechamel Sauce

 Bechamel Sauce

Click image to enlarge.
Method: 

In a medium saucepan heat the milk until simmering.
In a separate medium sauté pan melt the butter and slowly incorporate the flour, whisking constantly over low heat to make a blonde roux. 
Slowly incorporate 1 cup of the heated milk to the roux, whisking constantly.   Cook over low heat for 10 minutes, until mixture becomes paste-like in consistency.
Slowly incorporate the remaining milk and whisk until smooth.

Similar Recipes by course
Quick Cranberry Sauce Spiced Orange-Scented Cranberry Sauce Basil Pecan Pesto Bread and Butter Pickles
Olive Salad for Muffuletta Creole mustard vinaigrette Hot Cheddar Cheese Beer Dip

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive