Salsa Bechamel (Bechamel Sauce)

by admin on February 23, 2009

I’ve noticed there are many different versions of bechamel sauce…hot milk….cold milk….add it then….add it now…..I like to stick with Elizabetta so I’m proceeded with her direction:

Melt 3 ounces of butter…..stir in the same amount of flour (3oz.) and cook for about 2 minutes.  Add about 1 pint of cold milk and keep stirring until it boils.  Add a pinch of sea salt, white pepper and a grate of nutmeg.  Let cook for at least 10 more minutes….keep stirring.

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