Béchamel (bay-shah-MEHL) is the French term for white sauce.
This recipe goes with Creamed Collards
Southern Living NOVEMBER 2008
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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