Bechamel sauce

A recipe from cooking-ez.com

For 350 ml, you will need:

• 1 2 tablespoons butter
• 2 2 tablespoons flour
• 3 2 glasses Milk
• 4 grated nutmeg
• 5 salt
• 6 pepper
• Total weight: 280 grams

Times:

Preparation	Cooking	Start to finish
3 min.	15 min.	20 min.

Step by step recipe

• 1: Melt 2 tablespoons butter in a pan on low heat.
  When it sizzles, add 2 tablespoons flour all at once.
• 2: Mix well and cook, stirring continuously, until the mixture become light brown.
  This mix, which can be prepared beforehand, is called a "roux", and in this case a "blond roux". If you continue cooking, you will get a "brown roux".
• 3: Pour 2 glasses Milk (cold) onto the roux, all at once. Mix thoroughly.
  You have there the secret of succeeding with a bechamel:
  • if roux is hot, add cold milk
  • if roux is cold (perpared beforehand), add hot milk
  
  Salt, pepper and add grated nutmeg.
  Leave to cook on low heat, stirring up continuously until bechamel thickens.
• 4: The thickness of bechamel is a question of taste.
• 5: You can make variations on béchamel, such as Mornay sauce, which is a béchamel sauce to which egg yolks and grated cheese are added.

Remarks

Bechamel can be easily made beforehand, and reheated when necessary.

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