Wednesday, February 25, 2009

Basic Bechamel Sauce

Here is the mother of all sauces. I use this as a great base for many sauces like Mac & Cheese, Pasta sauces etc. This is the secret base for great cream gravy. Feel the love.
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
COOKING MUSIC SELECTION: Plain White Ts - Hey There Delilah
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

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