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Bechamel Sauce

  • 480 g Milk
  • 1/4 t Medium-Grain Salt
  • 25 g Unsalted Butter
  • 25 g White Wheat Flour

Yields about 500 g.

  1. Simmer milk. Combine milk, salt in a saucepan. Bring to simmer.
  2. Prepare white roux. Heat skillet over low heat. Add butter. Melt. Slowly add flour, whisking continuously. Cook 2 minutes until roux starts to froth.
  3. Boil to thicken. Add simmering milk to roux. Bring to boil over medium-high heat. Quickly whisk 60 seconds. Immediately remove from heat. Gently whisk 15 seconds. Season with salt & pepper to taste.

  1. Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking: Volume 1. New York, NY: Knopf, 2001. ↩