Béchamel Sauce
By Richard Brandon
A core component of my Macaroni and Cheese, the recipe for this sauce was given to me by my brother, Richard Brandon.
Richard provides the following note along with his recipe:
Also known as white sauce, Béchamel is one of the mother sauces of French cuisine and is also used in many recipes of Italian cuisine. According to Larousse Gastronomique, the sauce is named after the “marquis de Béchamel”. Many other sauces can be made by expanding this recipe. Grated cheese added brings us a Mornay sauce. Cooking shrimp shells in the heated milk offers extra flavor to shrimp pasta. Partial chicken or fish stock can be substituted for the milk.
- Makes approximately 3 cups
- 30 minutes
Ingredients
- 5 Tbsp butter
- 4 Tbsp flour (For a gluten-free alternative, use 4 Tbsp cornstarch)
- 1 quart whole milk
- 2 tsp salt (use just 1 tsp if making macaroni and cheese)
- ½ tsp white pepper
- 1 tsp ground nutmeg
Directions
- In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. This process makes a roux.
- Over medium heat, cook until the mixture turns a light, golden sandy color, about 5 minutes.
- Simultaneously, in a separate pan, heat milk just until it starts to boil.
- Add the hot milk to the butter mixture, one cup at a time. Bring back to a boil.
- Continue stirring for about 10 minutes on medium heat (the sauce will become quite thick).
- Season with the salt, pepper, and nutmeg.
- If making a Mornay sauce, add the cheese and continue to stir until melted.
- Remove from heat and let sit until ready to serve.
This is but one of the many fantastic recipes available on this blog!