Friday, November 9, 2012

Friday Food Feature ~

Béchamel Sauce is a sauce named for Louis XIV's steward, Louis de Béchamel, who is attributed with creating it. The white sauce is actually the base for many other sauce recipes. It is made by gradually stirring milk into a flour and butter roux. It is very simple to make and can be served by itself or added to many recipes. I recently made it to accompany delicious Salmon Pie.

Béchamel Sauce Recipe
2 tbsp butter
3 tbsp flour
2 cups milk

Salt and pepper to taste
  • In a saucepan, melt butter over low to moderate heat. Add flour, stirring. Mixture has to turn to a slight golden color.
  • Remove from heat. Add half of the milk, stirring vigorously. Add the other half of the milk. Season to taste with salt and pepper.
  • Cover and cook over low heat for 3 minutes, continuing to stir.
Bon Appétit!

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