Béchamel Sauce
Béchamel Sauce, also colloquially called a white sauce, is one of the five classic French mother sauces from which a host of other sauces are made. But the sauce has great utility as is, being a key ingredient in many recipes such as macaroni and cheese and Greek casseroles such as moussaka and pastitsio.
Ingredients
- 1/2 cup roux
- 4 cups whole milk
Instructions
- Warm the milk in one pan.
- In another, heat the roux over medium heat until almost bubbling, then add the warm milk a ¼ cup at a time and whisk constantly until smooth. Increase the heat and continue stirring, until the mixture boils.
- Continue to cook for about 8 to 10 minutes stirring frequently and assuring that the mixture does not burn. Remove from heat until served.
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