Béchamel (bay-shah-MEHL) is the French term for white sauce.
This recipe goes with Creamed Collards
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- 1/2 cup butter
- 2 medium shallots, minced
- 2 garlic cloves, pressed
- 3/4 cup all-purpose flour
- 4 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1. Melt butter in a heavy saucepan over low heat; add shallots and garlic, and sauté 1 minute. Whisk in flour until smooth. Cook 1 minute, whisking constantly.
- 2. Increase heat to medium. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture is thickened and bubbly. Stir in salt, pepper, and nutmeg.
- Note: Mixture can be made ahead and stored in an airtight container in the refrigerator up to two days. Warm sauce over low heat before using.
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