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Bechamel is one of the four mother sauces of French cuisine. It is used to make a variety of other sauces such as Mornay, Mustard, Nantua, Cream, and Soubise. Despite it's French origin, it is used in many dishes from other countries including Moussaka from Greece, Lasagne from Italy, and Macaroni & Cheese from Great Britain. It's name comes from Louis de Béchameil, the Marquis de Nointel. It was created by François Pierre de la Varenne, a cook for Marquis d'Uxelles, and was dedicated to "Marquis de Béchamel" to win his favor.



4 cups whole milk
4 tablespoons all-purpose flour
5 tablespoons butter
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon ground white pepper


The first step is to make a white roux. Melt the butter in a saucepan over medium-low heat, add the flour, and stir until smooth. Cook for 5-7 minutes over medium heat, stirring as needed. This cooking is needed to remove the flour taste, but make sure you don't allow the roux to become dark. You can also make this roux using 4 tablespoons of clarified butter and 4 tablespoons of flour.

While the roux is cooking, heat the milk in a pan, but do not let it boil. Slowly add the milk to roux, while continuously whisking until smooth. Continue cooking for 8-10 minutes while constantly stirring. Remove from heat and add the salt, nutmeg, and white pepper.

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Ester Simek
# Ester Simek
Thursday, May 03, 2012 11:37 AM
Another easy one!

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