|This simple white sauce goes well with flavorful vegetables like broccoli, asparagus, and Brussels sprouts (shown), and in lasagne.|
|Directions||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 or stock 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, sun-dried tomato, nut, or other sauces.
As with all milk sauces, be sure to watch the heat. It’s easy to burn or break white sauces.
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