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!
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
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.