Béchamel Sauce

Béchamel sauce is often confused with Bearnaise…even now I had to go look up the difference, but ahhh yes, they are very different. Béchamel is the base for creamy saucy dishes like Mac n Cheese, au gratin potatoes, etc. Bearnaise is for FILET baby, yeahhhhhh!!

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Serving Size: 1 quart

Chef: Chef David Moeller

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Bechamel Sauce

The base for many cheesy sauces.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 quart milk
• 2 ounces butter
• 2 ounces flour
• 1/4 onion
• Salt
• White pepper
• Nutmeg

Instructions

1. In a sauce pot, combine butter and flour to form a roux.
2. Temper in milk and add seasonings.
3. Bring to a boil.
4. Simmer until the starch flavor is gone.
5. Add additional seasonings, as needed.

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