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 ^[1] and Baked Haddock with Egg Sauce ^[2], and other dishes.