Bechamel sauce

Video coming soon
 I love saying 'Bechamellllllllll' and I love eating it. I learned how to make this at a course at George Brown Culinary and love to make it to top a Lasagna, Shepherd's pie or Moussaka. Simple ingredients are combined to make this delicious silky delight.

4 tbsps butter
4 tbsps all purpose flour
4 cups milk
1/2 cup Gruyere cheese optional
Pinch of nutmeg (optional)


Heat the butter, add the flour and whisk to combine and form a roux

Add the cold milk slowly to the hot roux

Stir over low heat till thickened

Add salt, pepper and optional cheese and nutmeg.

No comments:

Post a Comment