Béchamel Sauce is a base for many Glen-Mor Restaurant recipes. We played with the proportions a few times to get the seasoning right, but our advice in the end, despite how much I hate to write the recipe cop-out… “salt and pepper to taste.”
Servings: 2-1/4 cup sauce
Fresh
2-1/4 cups milk
1 Tbsp. butter
Pantry
2 Tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. ground white pepper
Heat milk
In a saucepan bring the milk to a simmer, do not boil.
Make roux
While milk is cooking, melt the butter in a separate saucepan. Add the flour and stir with a whisk to make a roux. Heat for 3 to 5 minutes or until golden brown.
Make and season sauce
Pour the warm milk into the roux slowly, stirring with whisk until incorporated. Bring to a boil and whisk until sauce is smooth. Season with salt and pepper.
Serve
Use Béchamel Sauce to accompany meats and as the base for Lobster Newburg and Baked Haddock with Egg Sauce, and other dishes.
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