Cooking time: 30 minutes
Béchamel sauce, sometimes called white sauce, is a culinary staple. Below you’ll find the classic version, but you can personalize it by adding a spice or simply adding a shallot which can be removed once the sauce is cooked.
season with salt and white pepper (so as not to color the sauce with black flecks);
in many Quebecois and Greek recipes, a pinch of nutmeg is added.
- melt the butter in a small saucepan;
- remove the saucepan from the heat; add the flour and a little milk;
- whisk well; add the remaining milk;
- return to low heat and let thicken, whisking occasionally so that the sauce is smooth and well-blended.
|Seasoning and variations|
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