Besciamella (Béchamel)


  • ¼ teaspoon freshly grated nutmeg
  • 2 teaspoons salt
  • 4 cups of hot milk (5 cups for the “no-boil” variety)
  • ¼ cup all-purpose flour
  • 6 tablespoons butter

Melt the butter in a large saucepan over medium heat. Once melted, slowly stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden color (about 3 minutes). Increase the heat to medium high and slowly whisk the hot milk into the roux. Bring to a simmer, then r...

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