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Saturday, October 3, 2009

Bechamel Sauce

Bechamel is one of the sauces I use to make my Lasagna, but it is also a very common sauce used for many different French dishes. This time, it is for my Leek Pie, but I will later on bust out another recipe where bechamel is used.
Makes about 2 cups of sauce.
1/2 cup all purpose flour
3 large Tbsp butter
2 cups milk
Salt/Pepper to taste
1. In a sauce pan, melt the butter on medium heat and wisk in the flour.
2. Take off heat, and pour in the milk, a little bit at a time while wisking.
3. Once all the milk is in, put back on heat and wisk until it thickens a bit. It should not be watery, but it should not be as thick as mashed potatoes. It should be like a thick sauce. Watch it, though, because you don't want it to burn. Once it is at its desired thickness, take it off the heat. Some people add a dash of nutmeg.

I very unfortunately do not have a picture of this... sorry
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