Béchamel sauce, also known as white sauce, is made from a white roux (butter and flour) and milk and is a creamy, well-thickened sauce. It is considered one of the mother sauces of French cuisine (together with espagnole sauce, hollandaise sauce, tomato sauce and velouté sauce) and it is used as the base for other sauces. When proceeding as for béchamel sauce below, using stock or cooking liquid instead of milk it is called a velouté sauce. Now you know how to make 2 out of the 5 basic French sauces (photo: http://recipeofhealth.com/)!
- Melt the butter in a heavy saucepan over a medium heat (6/9). Add the flour and cook until runny dough (roux) is formed, stirring occasionally.
- Pour in half the milk, stirring vigorously until smooth, then stir in the remaining milk.
- Season with salt, pepper and nutmeg, then reduce the heat to medium-low, cover and simmer gently for about 5′, stirring occasionally.