Bechamel sauce or cream sauce

This sauce, actually made with milk, is used for creaming foods like vegetables and fish and as a base for other sauces.

Melt over low heat
-2 tablespoons butter

Add and blend over low heat for 3 to 5 minutes
-2 tablespoon flour

Stir in slowly
-1 cup milk

Simmer for about 15 minutes stirring with a wire whisk or a wooden spoon until thickened and smooth.
Strain the sauce and correct the seasonning with salt and pepper. You may add a pinch of nutmeg.
For creamed dishes, used about ½ as much sauce as solids.


How to make Bechamel sauce click here

BON APPETIT