BECHAMEL SAUCE (REVIEW)

This is a review on sauces, and it's pretty cool that I do this because I haven't done this sauce or this kind of method for a while. It is the Béchamel Sauce, basically a cream sauce that is very easy to make. In fact this sauce is perfect for any creamy pasta, sautéed chicken, or just to spoon over steamed veggies.

All you will need is some unsalted butter, whole milk, ap flour (all-purpose flour), salt, grated nutmeg.




INGREDIENTS (I already mentioned it but-)

5 tbsp. unsalted butter

4 tbsp. all-purpose flour

4 cups whole milk

2 tsp. salt

1/2 tsp. nutmeg

DIRECTIONS

Use two small saucepans, stainless steel if possible (actually that's just me)

1. In the fist saucepan, over low heat, melt the butter. Then stir in the flour, until smooth. Turn heat to medium, and cook stirring until it turns golden. This gives the sauce some color, it'll take maybe 4-6 minutes depending on the model of your stove.

2. In the other saucepan, heat the milk just to boil, and then add the hot milk to the butter/flour mixture (roux), 1 cup at a time or so, just do the best that you can, the trick is to NOT pour it in all at once, you need to give the liquid time to catch up with the thickening process. Keep on whisking until all milk is added in. Just continue to whisk, cooking this sauce for about 10 minutes or so.

3. Remove from heat, then add your salt and nutmeg. The measurements are just a guideline, you can add more salt or nutmeg if you want.

Keep this on the side and it will be ready to use. This will produce about 3 cups of sauce once it is reduced. That is 24 fl. oz. So if you have a recipe for a cream sauce, just add this in. If you need more just double this recipe, you will need a couple of bigger saucepans.

If you want to get a little more cheesy with this, try adding a little parmesan cheese in to the mixture, not too much just a little and experiment, doing this you will actually make a cheese sauce.

© 2017