Béchamel is a creamy delicious white sauce prepared by incorporating roux with simmering milk or cream and seasoned with nutmeg or paprika, onion or onion powder and white pepper, stirred and whisked until the sauce thickens. It is best prepared in a medium, stainless steel sauté skillet or (my preference) my 11½-inch stainless steel stir-fry skillet wok. The sauce can be refrigerated up to 3 days to use as needed.
EQUIPMENT: Measuring cup and spoons, 11½-inch stir-fry skillet wok and large slotted spoon or whisk.
PREPARATION TIME: 15 minutes | makes about 1 cup (16 tablespoons)
Classic Béchamel Sauce
1½ cups whole milk
¼ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon grated nutmeg or paprika
1 tablespoon Classic Roux
In a medium-hot 240°F (116°C) stir-fry skillet, bring milk to a simmer. Do not boil. Add the remaining ingredients and simmer, stirring or whisking until the sauce thickens, 5 to 10 minutes. Taste and adjust the seasoning.
Serve sparingly to enhance the flavors of appetizers, vegetables and entrees.
Classic Béchamel per Tablespoon: 18 Calories | 1.2g Fat (53% calories from fat) | 0.9g protein | 1.5g Carbohydrates | 3mg Cholesterol | 12mg Sodium