Béchamel (bay-shah-MEHL) is the French term for white sauce.

John Currence
Recipe by Southern Living November 2008

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Recipe Summary

prep:
10 mins
cook:
9 mins
total:
19 mins
Yield:
Makes about 4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

City Grocery, Oxford, Mississippi

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