Enriched Bechamel Sauce
For that definitive French touch, an enriched Bechamel sauce.
Yield
4 servingsPrep
8 minCook
7 minReady
15 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
hot |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | pinch |
nutmeg
optional |
*
|
| 3 | tablespoons |
butter, unsalted
for finishing, up to this amount |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
hot |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | pinch |
nutmeg
optional |
*
|
| 45 | ml |
butter, unsalted
for finishing, up to this amount |
|
Directions
Melt the butter in a saucepan over medium heat. Do not let it brown.
Add flour and stir until mixture is well blended and bubbling.
Gradually stir in the hot milk, whisking continuously until the mixture returns to the boil and begins to thicken.
Simmer, stirring frequently, over very low heat for 5 minutes.
Season to taste with salt, white pepper and a pinch of nutmeg (optional).
Just before serving, remove the sauce from the heat.
Stir in ½ tablespoon of the finishing butter at a time. Make certain that the butter has been absorbed by the sauce before adding the next ½ tablespoon of finishing butter.
Server immediately spoon on the food or serve separately.
