"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bechamel Sauce Recipe

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This recipe for Bechamel Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joseph Blissett

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. butter
2 tbsp. flour
1 ¼ cups milk, warm
Salt
Freshly ground pepper

Directions:
Directions:
Melt butter in a saucepan.
Stir in flour and cook until past begins to bubble.
Stir in warm milk until sauce thickens.
Bring to a boil.
Add salt and pepper to taste.

This works as a white gravy with less milk to make a thicker sauce.
To make a nice alfredo sauce, add ½ cup of freshly grated Parmesan or Pecorino Romano and stir until melted.
Add finely chopped, sautéed shallots and a pinch of nutmeg to make a nice white sauce.

Number Of Servings:
Number Of Servings:
1 Cup
Preparation Time:
Preparation Time:
6 minutes

 

 

 

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