Melt butter in a heavy bottomed saucepan. Stir
in the flour and cook, stirring constantly,
until the paste cooks and bubbles a bit, but
don't let it brown — about 2 minutes.
Add the hot milk, continuing to stir as the sauce
thickens. Bring it to a boil. Add salt and
pepper to taste, lower the heat, and cook,
stirring for 2 to 3 minutes more.
Remove from
the heat. To cool this sauce for later use,
cover it with wax paper or pour a film of milk
over it to prevent a skin from forming.
Originally Submitted
5/6/2018
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