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B‚chamel Sauce

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  • 4 tb Butter, sweet
  • 6 tb Flour, unbleached
  • 2 c Milk
  • Salt
  • Pepper
  • Nutmeg


Melt butter in a heavy saucepan. Sprinkle in the flour and cook gently, stirring almost constantly, for 5 mniutes. Do not let the flour and butter brown at all. Meanwhile, bring the milk to a boil. When milk reaches a boil, remove butter and flour mixture from the heat and pour in the boiling milk all a once. As the mixture boils and bubbles, beat it vigerously with a wire whisk. When the bubbling stops, return the pan to medium heat and bring the b‚chamel to a boil, stirring constantly for 5 minutes. Season to taste with salt, pepper and nutmeg. Use at once or scrape into a bowl, cover, and refrigerate until use. 2 Cups Thick Sauce. For 2 cups Medium Sauce, use 3 Tb butter and 4 Tb flour.