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.
|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.
|Key to abbreviations and conversions|
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