Ingredients:
• 3 or more tablespoons of butter
• 5 tablespoons of all purpose flour
• 2 cups (can vary) of milk or 1/2 & 1/2
• salt and pepper
Preparation:
• The quantity of liquid varies according to how thick or thin you want the sauce.
• Over a moderate heat use a sauce pan to melt the butter.
• Add all of the flour and mix well, heating it for a few minutes until thepaste is a light golden brown.
• Take the pot off the heat and pour in all of the cold milk or 1/2 and 1/2. Stir well and put it back on the burner. Keep stirring until the butter and flour paste begins to melt and the entire mixture starts to thicken.
• Season with a bit of dash of salt but don't forget the pepper!
• A good béchamel just isn't the same without a good dash of white or black pepper or a touch of nutmeg.
• With such a stunning homemade sauce, you'll never use anything from a package again. You can make it thin to pour over a chicken dish or use a thick one with some sautéed mushrooms to fill some puff pastry.
Back to:
Paris Recipes
|
|
|
|
