Bechamel Sauce

by TAG Editor

Bechamel is one of the Grande Sauces (or Mother Sauces) of French cooking.  It's a simple composition that yields fantastic results. If you want a richer flavor, utilize Browned Butter. Also, be sure to cook long enough for flour to become aromatic and rich in smell before adding milk.

Ingredients:

1/2 Roux Recipe

3 cups whole milk

1 teaspoon salt

Over a low flame, slowly incorporate milk into roux about a 1/4 cup at a time, whisking until smooth and incorporated before adding more milk. Continue process until all milk is incorporated. Simmer. Whisk for three minutes more. Add salt. Incorporate.