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
  • 2 saucepans
  • whisk
Ingredients
  • 3 T butter or oil
  • 3 T flour
  • 2 c hot milk, ½ and ½, soy milk, or vegetable stock
  • dash nutmeg
  • pepper
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.

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 ½ and ½ will produce a much richer sauce, while using vegetable stock will make it lighter and lower in fat.

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French Recipes     Sauce Recipes     Vegan Recipes     Vegetarian Cookbooks
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Comfort Food Flexible Recipes French Recipes Quickies Sauces Staple Recipes Vegan

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