Growing Chefs! Ontario Garlic Bechamel

Garlic Bechamel

This quick and easy sauce works as an amazing base for alfredo, garlic mac and cheese, or for delicious scalloped potatoes!”
Difficulty
Intermediate
Yield
Makes 1 Litre
Ingredients
6 tablespoons unsalted butter, cubed2 garlic cloves, finely minced67/100 cup flour4 cups whole milk Salt to taste
Equipment
Medium potMeasuring cupsMeasuring spoonsBowls, various sizesTasting spoonsRaspWooden spoonWhiskDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Peel the garlic and grate into a bowl using the rasp.

Measure out the butter, flour, and milk.

Get Cooking!

Place the pot over medium heat and add the butter. Once the butter has melted, add the garlic, and cook while stirring constantly until the garlic is fragrant, but not browned.

Add the flour and season with salt, and whisk to combine with the butter for about one minute. While continuing to whisk constantly, begin adding the milk, one cup at a time, to the pot. Once half the milk has been added, allow the sauce to come to a low boil.

Add the remaining milk, and whisk until smooth. Continue to gently whisk and allow the sauce to come to a boil and thicken.

Taste, and adjust seasoning as necessary.