Béchamel Sauce
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To create a cheese sauce, whisk 1/2 cup grated Gruyère, Parmigiano-Reggiano or other cheese into the finished béchamel sauce. If a lighter sauce is desired, substitute chicken stock for part of the milk.
Makes about 2 cups.
Ingredients
- 3 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 1 tsp. paprika
- 1 bay leaf
- 2 cups milk, heated, or 1 cup each milk and chicken stock, heated
- Salt and freshly ground white pepper, to taste
Directions
In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute. Add the paprika and bay leaf.Gradually add the milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and white pepper.
Increase the heat to medium and simmer to blend the flavors, 2 to 3 minutes. Discard the bay leaf before using.
Rated 3 out of
5
by
NouveauChef from
Needs a little something
I made the béchamel sauce to go over chicken cordon bleu. I was really glad I had shredded extra gruyere for the chicken because the béchamel sauce definitely needed something else to flavor it. Otherwise the sauce was a success!
Date published: 2013-03-30