Bechamel Sauce
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Revision as of 13:21, 10 July 2006 by Stapleballs (Talk | contribs)
Bechamel Sauce
Ingredients
- 4 tablespoons (55 gr) butter
- 2 oz (60 gr) flour
- 2¼ cups (500 ml) milk
- salt
Method
- Place butter in a saucepan and turn the heat to low. When the butter is melted, remove the saucepan from the stove.
- Put the Flour into the butter and stir to combine
- Pour half the milk into the pan and whisk - it'll look like sick.
- Add the other half of the milk and return the pan to medium-high heat, whisking constantly.
- The sauce will boil and thicken into a creamy (hopefully lump free) consistency
Notes
Bechamel is the base for many sauces.
