Béchamel Sauce Recipe
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Ingredients: |
Ingredients: Equal amounts of butter and flour (ie. 1 tbsp butter, 1 tbsp flour)
Milk (1/2 to 1 cup for every tbsp of butter used--depends on how thick you want sauce to be)
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Directions: |
Directions:Melt butter in saucepan, add flour and stir over medium heat. You want to cook this long enough to get rid of the raw taste of the flour but not long enough to let the flour brown--maybe 2 minutes. Add milk and stir until mixture thickens.
A this point you have a béchamel or white sauce. It is the base for many sauces. Add cheese and you have a cheese sauce--great for macaroni and cheese or to gratin vegetables. If you substituted one tablespoon of sausage fat for every tablespoon of butter and then added crumbled, cooked sausage to the sauce, you have sausage gravy!! This can even be used to make "cream" soups--add your favorite ingredients and thin down with chicken stock. |
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Personal
Notes: |
Personal
Notes: A béchamel sauce is considered one of the five "mother" sauces in classical cooking.
Keep this ratio of fat/flour/and liquid in your cooking repertoire. It has many variations and can enhance your meals.
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