Creamy and silky smooth, a delicious bechamel sauce is the perfect base to many culinary creations, especially a really quick and yummy stove top macaroni and cheese.
Bechamel Sauce. From the moment I heard the name of this sauce as a kid, it sounded so fancy. It was something that I saw French chefs talking about on television.
But when I finally made bechamel sauce myself, I was relieved to discover that I already knew how to make it. If you can make gravy, then you can make bechamel sauce and as a kid I learned early on from my mom who to make a really good, yet quick gravy.
So here’s the recipe:
- 3 T butter
- 2 T all purpose flour
- 2-3 cups of milk
- salt & pepper (to taste)
Melt the butter in a small sauce pan.
Then sprinkle the flour on top and whisk thoroughly. Keep whisking until the mixture is smooth and lightly toasted (Note: it will become a little fragrant and you will smell especially the butter).
Then slowly add in the milk as you keep whisking until the mixture becomes smooth.
Bring back up to a light boil, whisking frequently, until it is thickened.
Then immediately remove from the heat, unless you’re making Stovetop Macaroni & Cheese, then you’ll want to keep it on the heat but reduce it considerably.