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Quick and easy international recipes



Béchamel Sauce

rating
Status Approved
NameBéchamel Sauce
CategorySauces & Marinades
DifficultyEasy
Introduction
Although this sauce is strongly identified with French cooking, its origins are Florentine. It is another of many recipes that left the Tuscan capital's brilliant Renaissance court with Catherine de' Medici when she went north to marry the future King of France.
Ingredients
Ľ cup/ 2oz./ 60g. butter
˝ cup/ 2oz./ 60g. all-purpose/ plain flour
2 cups/ 16 fl oz./ 500 ml boiling milk
Freshly grated nutmeg
Salt to taste
Directions
Step: 1Melt the butter in a small heavy-bottomed pan over low heat. Stir in the flour and cook, stirring continuously, for 1-2 minutes.
Pour in a little of the milk and stir well. Gradually add all the milk, stirring continuously so that no lumps form. Cook over a low heat, stirring all the time, for about 5 minutes.
Season with nutmeg and salt to taste.
Béchamel sauce is used in many baked pasta and vegetable dishes. Use a quantity of Béchamel sauce to revive yesterday's leftover pasta, by stirring it into the pasta and then bakeing it all in a hot oven for 15 minutes.

Time submitted: Friday, October 22. 2004 at 08:23:47
Contributed By: guido

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Re: Béchamel Sauce (Score 1)
By paulamathers on Thursday, November 30, 2006 @ 08:44:57 CET
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I've never made Bechmal sauce before, i've always cheated and used a jar. This was very different to what i'm used to but was still very nice. The sauces i'm used to are oniony or cheesy and this was a nice change. I have some left over and so have frozen it so that i can use it again :-)
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