Béchamel Sauce

  • PrivatePerson Posted: 12/31/13
    Worthy of a Special Occasion

    Um, why not melt the butter, brown the flour and then gradually stir in the milk and then add the seasonings. You can pick out the bay leaves before serving. No need to dirty a strainer and a bowl to keep the milk in that way. Less steps, less clean up. If you carefully add your milk, the sauce will not form lumps.


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