BECHAMEL SAUCE

This white sauce or sauce blanche can be used in many recipes, such as cheese soufflé, lasagna, crepes, spinach, tourtes(pies), etc… Follow these steps to obtain a perfectly smooth sauce.

Preparation and cooking time: 15 minutes-20 minutes

2 tbsp butter

1 ¾ oz unbleached flour

2 cups of milk

Salt and pepper

¼ tsp freshly grated nutmeg

Melt the butter in a large saucepan over medium heat.

Add the flour and stir constantly until smooth consistency (this is called a roux).

Gradually, add the milk, stirring until thickened by the roux.

Reduce the heat to low and continue simmering until the flour no longer tastes gritty.

Season the béchamel with salt, pepper and nutmeg.

Bon Appétit!