Classic Béchamels sauce recipe | Epic
With only six ingredients – including salt and pepper – the classic Béchamell sauce is easier than it may sound. The creamy sauce is essentially a Flour sweat diluted with milk. That’s it! A pinch of nutmeg is traditional to improve its creamy flavors, but it is by no means essential.
One of the mother sauces of French cuisine, codified in Auguste Escoffiers 1903 The culinary guideA basic Béchamel recipe is in vain and versatile. It is the basis for countless dishes, including moussakaPresent Lasagne BolognesePresent Mac and cheeseAnd Sausage sauce. Have a little grated Gruyère and Parmesan (about half a cup of the first, ¼ cup of latter) and Mornay sauce – or exchange them in the melting cheese that you like – and bake it into a hearty Casser Rigoratoni or Collard Greens Gratin. You can also stir into a finished Béchamel and use them to stir and use sauce to sauce to a finished parsley, tarragon or core (or a combination) (or a combination) (or a combination) (or a combination) roasted chickenPoached or baked salmonor Grilled vegetables.
This recipe was adapted by Marion Cunningham for style from “The Fannie Farmer Cookbook”. Buy the full book Amazon or Bookstore.
