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

  • 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)
  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

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