Bechamel is a sauce I learned to make in culinary school.  It is a white sauce and is considered one of the five (5) mother sauces.  The others are:  a light stock-based sauce called Veloute; a brown stock based sauce called Espagnole; a well known emulsified sauce – Hollandaise; and the classic red sauce – Tomato.

So, now that you’ve had a little culinary lesson…. what the heck is Bechamel???

OK – it is a creamy white sauce that is used in a number of different dishes including macaroni & cheese, scalloped potatoes, alfredo sauce, etc.  It is made by creating a roux (pronounced,roo).  A roux is a combination of equal parts fat (such as oil or butter) and flour.  The combination is what makes sauces thicken.  It is a wonderful white sauce that goes well with pasta and is perfect for stuffed shells!

Bechamel Sauce

2 Tbsp. butter (for a healthier alternative, I use I Can’t Believe It’s Not Butter spread )
2 Tbsp. all purpose flour (for a healthier alternative, I use whole wheat flour)
1 cup milk
pinch nutmeg
Salt and pepper to taste

1)  In a medium saucepan, melt the butter.  Add the flour and mix well.
2)  Stir frequently so the mixture doesn’t burn.  Cook about 3-4 minutes to cook out the flour taste.
3)  Add the milk and whisk together.   Add the nutmeg.  Season with salt and pepper.
4)  Bring the mixture to a boil whisking constantly until thickened.