The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Sunday, July 29, 2007

Bechamel Sauce

There are five basic sauces or "mother sauces" when cooking, and Bechamel is one of the oldest. I love using this sauce in baked pasta dishes like lasagna or baked rigatoni.

1 stick unsalted butter
1/2 c all-purpose flour
1 quart whole milk, warmed over low heat
Pinch fresh nutmeg
Sea salt and white pepper

In large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 3 minutes. (**Cooks note: It is important to cook the flour mixture so you don't have a raw flour taste to your sauce.**) Continually stirring, slowly add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, salt and white pepper. Taste the sauce and add additional spices to your taste.

Use within 48 hours. To store in refrigerator, apply a piece of wax paper to the top of the sauce to prevent a film from forming.


Janet said...

hmmm, my second favorite sauce (right after Hollandaise). I could eat this with a spoon!

Dee Light said...

Sound great!!! I will have to try it!!!

Kayte said...

i need to try this! i would love to make lasagna with it since Rob does not like ricotta cheese.