Sauce bechamel (lucretia b's way)

Yield: 1 Servings

Measure Ingredient
½ cup Butter
½ cup Plain flour
5 cups Buttermilk
1 pinch Salt; ground nutmeg, pepper (I mean 1 pinch "each")
1 Egg; (whole)
½ cup Grated Parmesan or Cheddar or Emmenthal cheese


NOTE: If used for "flans" (for instance, Cauliflower flan - recipe follows) add the egg and cheese.

Melt butter in a saucepan, add flour. Stir on medium heat until the mixture is golden brown (5-7 minutes). Remove pan from heat, add milk (all together). Put pan back on the stove and bring to boil, stirring frequently. The sauce will thicken all of a sudden, as soon as boiling point is reached. Simmer 3-5 minutes, then remove from heat. Add salt, pepper, nutmeg.

This is the "base" sauce. It keeps well in the refrigerator for at least 4 days (just put plastic film directly on the surface, so it doesn't "dry up"); it can be heated up and served on boiled vegetables, meats etc.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lucretia B <lucretiab@...> on Dec 09, 1997

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