Bechamel sauce #2

Yield: 1 Servings

Measure Ingredient
4 ounces Butter
4 ounces All-purpose unbleached flour
2½ cup Milk
Salt and pepper to taste
1 pinch Nutmeg

Combine butter and flour in a saucepan. Cook over medium heat, whisking constantly with a wire whip until the flour smells cooked (it will have no smell until it is cooked) and it is light golden color. Remove roux from heat.

Bring milk to a simmer in another saucepan. Using the wire whip, thoroughly incorporate the roux into the milk. Add nutmeg, salt and pepper.

Strain the sauce through a sieve until there are no tiny lumps. Dot the top of the sauce with melted butter to prevent skim from forming.

This sauce is used to make "Sauce Nantua" and "Broccoli with Mornay Sauce" (both in this cookbook).


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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