Bechamel Sauce:

This recipe currently has 0 pictures.


This sauce can be frozen, but when thawing be sure to stir constantly and add a bit of cold butter to prevent separation.

For 4 portions:

- 2 tbsp butter
- 3 tbsp flour
- 4 cups milk
- 1 pinch of nutmeg
- salt
- pepper, freshly ground

Cooking Instructions

Melt the butter in a pot.

Add the flour and whisk the mixture into clumps while browning somewhat.

Slowly whisk in the milk, making sure that the clumps dissolve.

Add the nutmeg, salt and pepper to taste, then simmer for 10 minutes.

Serve hot, for example, in a casserole with cauliflower, in a lasagna or with baked endives.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment or recommend music below.

Comment on this Recipe:


Rate this Recipe:
  • Currently 2.39/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 2.4/5 (31 votes cast)

Recipe Links:

Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version Liquid Conversions Weight Conversions Temperature Conversions Gas Mark Tables Vegetable Cooking Times Length Conversions

Jump to Category:

Other Recipes in this Category:

Lemon Confit Chimichurri Steak and Fish Sauce Mole Poblano Garlic Ciabatta Sauce Mint Sauce