As promised in my last post, Baked Pork Chops with Mushroom Sauce, here is the bechamel sauce recipe.
Since bechamel sauce, also known as white sauce, is a standard recipe - actually, it's one of the five French Mother sauces - I decided to provide you with one by Chef Mario Batali. Here it is as posted on the Food Network website.
Bechamel Sauce
Ingredients:
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
Directions:
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
The beauty of a bechamel sauce? It's the foundation to many a great recipe - macaroni and cheese, au gratin dishes or lasagne. It's also the start to some great soups, pot pies and more. Additionally, it can be served alone with fish, egg or cheese dishes.
Find out more at Help with Cooking.
