Sunday, August 19, 2007

Homemade Béchamel Sauce: always a lifesaver















Béchamel Sauce has a fancy French name but it’s actually a simple “white sauce” made with butter and milk. When Mikey is clamoring for food, the pesto (see pesto post here) is all gone, and I’m zapped of all my energy, I can quickly whip up this recipe and pour it over pasta. To me, the satiny cream is the ultimate comfort food. And even Zack—who doesn’t like white creamy things—savors every bite.

This recipe serves 3 to 4 people:

2 tablespoons butter
1 tablespoon unbleached white flour
1 cup milk

Salt and pepper to taste

Melt butter in saucepan. Add the flour whisk together. The flour and butter come together but separate in the milk. Pour in the milk. Whisk, whisk, and whisk until smooth. Season with salt and pepper.

To avoid a clumpy consistency, I simmer and whisk the sauce on low, low or turn off and on the burner until the pasta is ready. I don't want the sauce to over cook or get cold and clumpy. Drain the pasta and dump the white sauce over the top. Mix together and serve. Sprinkle Parmesan cheese on top if you have it, but the sauce is deliciously rich without it.

I have used arrowroot, cornstarch, and wheat flour for this recipe but think that unbleached white flour produces the most consistent results.

Bon appétit!

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