Bechamel Sauce

Ingredients

4 Tablespoons of unsalted butter
1/4 cups all-purpose flour
3 cups milk
salt
cayenne pepper
1 teaspoon nutmeg
2 teaspoons butter
Sauce Mornay
1/2 cup gruyere cheese, grated
1/2 cup parmesan cheese, grated

 

Cooking Directions

In a saucepan over low heat, melt the butter, slowly add the flour and stir, making a roux. Cook roux for 1-2 minutes, or until the mixture becomes frothy and a mass of bubbles. Remove from the heat.
 
Add the milk to the roux while whisking well.  Return the saucepan to the heat and bring the mixture to a boil.
 
Season with salt, cayenne pepper and nutmeg.  Cool for 15 minutes, stirring often.
 
Strain the sauce through a fine chinois.  Dot the surface of the sauce with the butter to prevent a skin from forming - the French term for this is tamponner.
 

 
 

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