Béchamel is the most basic of sauces and is one of the four Mother Sauces of French Cuisine. This sauce is a necessity for anyone who desires to cook French or Italian based dishes, soups, gravies or one of the dependent sauces.
Sauce Béchamel is the base for a number of other sauces; such as Mornay sauce when made with cheese and Crème sauce when made with heavy cream. Classic preparation requires that it be made with a roux but a very adequate and close approximation follows in the recipe below.
Béchamel or White Sauce
- 2 tablespoons Butter
- 2 tablespoons all-purpose Flour
- 1 cup Whole Milk
- 1 teaspoon Salt
Method
In a small saucepan over medium heat, melt butter; add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add additional milk depending on desired consistency and recipe. Add Salt, adjust seasoning and thickness.
