Bechamel Sauce |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 cup | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 tablespoons unsalted butter | 2 tablespoons all-purpose flour | 1 cup milk |
| salt and freshly ground black pepper to taste | pinch of freshly grated nutmeg | |
| 1 | Melt the butter in a small saucepan over medium heat. Stir in the flour with a wooden spoon and continue stirring for 1 minute. |
| 2 | Using a whisk, gradually stir in the milk. Cook over medium heat, stirring constantly to prevent any lumps, until the sauce is smooth and thickened to the texture of heavy cream, about 3 minutes. Reduce the heat to low and continue simmering until the flour loses its raw flavor, 2 minutes. Season with the salt, pepper, and nutmeg. |
| 3 | Use at once or cover with a film of milk or melted butter, cover with plastic wrap, and refrigerate. |