BéCHAMEL SAUCE AKA WHITE SAUCE
It is one of the French cuisine's mother sauces and from this easy sauce, you can make others such as Mornay, Soubise and so on... This is an important basic sauce to add to your repertoire.
Provided by Francine Lizotte
Categories Other Sauces
Time 20m
Number Of Ingredients 6
Steps:
- 1. In a small sauce over medium heat, warm up the milk - make sure it doesn't boil. Meanwhile in a medium saucepan over medium heat, add butter and when it's melted, add flour. Whisk the white roux constantly until is smooth; cook for 5 minutes or until it turns into a light golden color.
- 2. Pour hot milk, add pepper, salt, and nutmeg; whisk the blond roux continuously for 10 minutes or until the sauce thickens. Proceed with the recipe that uses béchamel.
- 3. NOTE: If not using the sauce right away, place a piece of wax paper, making sure it touches the top of the sauce preventing a skin formation on the surface.
- 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=sVYs_wwlurg
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