Thursday, April 23, 2009

Bechamel Sauce

Yeild: 3 1/2 cups+

4 1/2 Tablespoons Butter
4 1/2 Tablespoons Flour
3 3/8 Cups Milk
Salt and White Pepper, to taste

  1. Melt butter and stir in the flour.
  2. Stir and cook without coloring until mixture becomes foamy.
  3. Stir in the milk and bring to a boil, then turn fire down to a simmer.
  4. Add salt and pepper to taste.
  5. Remove from the fire and dot top of sauce with a few pieces of butter to prevent a film from forming.

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