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Bechamel Sauce
* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the béchamel sauce that can really tantalize the taste buds, as well as get the creative juices flowing. One of the most common sauces derived from béchamel is the simple addition of cream. The classic name for this sauce is crème sauce. The addition of the cream delivers richness and creaminess that suits it to a host of applications. By itself, crème sauce is ideal for rich pasta sauces, as well as draping over a pan-seared chicken breast or sea bass. Ingredients
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 c hot milk
- Kosher salt
- Pepper
- Pinch of nutmeg
Directions
- Melt the butter in a heavy saucepan, blend in the flour with a wooden spoon, and cook over moderate heat, stirring, until butter and flour foam together for 2 minutes without turning more than a buttery yellow color. Remove from heat, and when bubbling stops, vigorously whisk in all the hot milk at once. Bring to the boil, whisking. Simmer, stirring, for 2 minutes. Season to taste.
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Reviews
Easy and delicious! I used half and half in place of the milk and served with panko breaded chicken breast filets. (In the photo I posted above the sauce appears thicker than it was at serving temperature, but photo was taken after sauce was refrigerated and had firmed up.)
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