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Basic Bechemel Sauce Recipe

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This recipe for Basic Bechemel Sauce is from The Phillips Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tablespoons Butter
3 Tablespoons All-Purpose Flour
2 Cups Milk
Dash of Nutmeg
Salt and Pepper, to taste
Directions:
Directions:
Melt butter in a heavy sauce pan over medium-high heat, then add in flour. This is now your roux, or thickening agent. Cook the mixture for 1-2 minutes. Add milk and stirring constantly to combine. Continue to heat and stir until sauce becomes thick and bubbly, about 10 minutes. DO NOT allow it to boil. When done, add nutmeg and salt/pepper to taste.

Variations:

Adding 2 cups of cheese makes a cheese sauce for mac'n'cheese.

Adding 2 tablespoons of Paprika makes a great sauce for fish.

Another great sauce for fish is to add capers, parsley, and lemon zest to taste.

Adding fresh dill makes a great sauce for salmon and stuffed fish.

Adding good amounts of black pepper makes the classic Sawmill Gravy traditionally served on Country Fried Steak.
Preparation Time:
Preparation Time:
5-10 minutes
Personal Notes:
Personal Notes:
Use a whisk to ensure proper incorporation of the roux and the milk. Do not boil or it will fall apart. Sauce will thicken substantially as it cools and keeps well in the refrigerator for days.

 

 

 

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