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B?chamel Sauce

Yield: 2 Servings

Ingredients and directions for this recipe

4 tb Butter, sweet
6 tb Flour, unbleached
2 c Milk
Salt
Pepper
Nutmeg

Melt butter in a heavy saucepan. Sprinkle in the flour and cook
gently, stirring almost constantly, for 5 mniutes. Do not let the
flour and butter brown at all.
Meanwhile, bring the milk to a boil. When milk reaches a boil,
remove butter and flour mixture from the heat and pour in the boiling
milk all a once. As the mixture boils and bubbles, beat it vigerously
with a wire whisk.
When the bubbling stops, return the pan to medium heat and bring
the b?chamel to a boil, stirring constantly for 5 minutes. Season to
taste with salt, pepper and nutmeg. Use at once or scrape into a
bowl, cover, and refrigerate until use. 2 Cups Thick Sauce.
For 2 cups Medium Sauce, use 3 Tb butter and 4 Tb flour.

See also:
Previous recipe B/m-eggnog Bread
Next recipe Ba Bao La Jiang (8 Treasure Stir Fried Vegetables With Me

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