Growing Chefs! Ontario Bechamel
Bechamel
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One of the five Mother Sauces, bechamel is a building block of classic french cuisine. It is used to thicken soups and sauces or turned into a sauce of its own!
Difficulty
Intermediate
Yield
1 1/2 cups
Ingredients
3
tablespoons butter3
tablespoons flour1 1/2
cups milk Salt to taste Freshly ground pepper to taste
Equipment
Medium PotWhiskMeasuring spoonsMeasuring cupsWood spoonDish towelTasting spoons
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure out the flour, butter and milk.
Get Cooking!
Melt the butter in a medium pot.
Stir in the flour and cook, stirring constantly, until a smooth paste forms about 2 minutes. You want to cook the paste but not brown it.
Add the milk, in small batches whisking continuously until fully incorporated each time. Continue to stir as the sauce thickens.
Bring it to just a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
