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 Recipe: Béchamel Sauce
This simple white sauce goes well with flavorful vegetables like broccoli and
asparagus, or in lasagne. It can easily be made vegan using the
alternate ingredients listed below.
| Yield |
2 cups |
| Time |
25-40 minutes |
| Tools |
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| Ingredients |
- 3 T butter or oil
- 3 T flour
- 2 c hot milk, ˝ and ˝, soy milk, or vegetable stock
- dash nutmeg
- pepper
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| Directions |
Melt the butter or heat the oil over medium heat and carefully add the flour. Whisk continuously for 2 to 3 minutes, until smooth and lump-free. Add the milk slowly, whisking constantly until sauce has thickened. Lower the heat as much as possible and simmer, stirring occasionally, for 15-30 minutes, depending on desired thickness. Season with nutmeg and pepper. Serve immediately or add additional ingredients.
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| Notes |
Béchamel is very versatile. It can be used as the base for herb, cheese,
sun-dried tomato, nut, or other sauces. As with all milk and cream sauces, be sure to watch the heat. It's easy to burn or break white sauces. The use of ˝ and ˝ will produce a much richer sauce, while using vegetable stock will make it lighter and lower in fat. |
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