Filed Under: main-dish, north-american, saute, Under 20 Mins, Vegetables

Bechamel Sauce

A delicious bechamel sauce that goes wonderfully with our Spinach and Ricotta Cannelloni

April 8th, 2012

Recipes Developed by LeeAnne Wright
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin

Ingredients
  • 5 tablespoons unsalted butter
  • ¼ cup flour
  • 3 cups milk
  • 2 teaspoons salt
  • ½ teaspoons ground nutmeg
  • ½ cup freshly ground Parmesan cheese (for topping)
Directions
  1. In a medium saucepan over medium-low heat, melt butter. Add flour and whisk until smooth. Do not let it colour.

  2. Add 1 cup of milk and increase heat to medium-high. Whisk until smooth and bring to a gente boil. Add remaining milk, continuing to whisk until thickened.

  3. Season with salt and nutmeg, then set aside. Save cheese for assembly.

Bechamel Sauce
Photography by Michael Alberstat

Leave a Reply

Your email address will not be published.

Close