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Sauces and Condiments


The bechamel I learned to make in restaurant school was not much different from what my dad always whisked up as gravy for biscuits: fat and flour cooked into a roux, boiled fast with milk and spiced with a little ... Read more

Total time: 20 minutes | Serves 2 to 4
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • Grated nutmeg to taste
  • 1 shallot stuck with 1 clove
  • Bouquet garni (1 sprig parsley, 1 sprig thyme and 1 bay leaf, tied together)
  • Salt, white pepper

Step 1In a small saucepan, heat the butter and stir in the flour. Gradually add the milk and whisk until smooth and just simmering. Add the nutmeg, shallot and bouquet garni. Simmer very slowly for 20 minutes. Remove the bouquet garni and shallot before serving. Season with salt and pepper to taste.

Note: Loosely adapted from "Cooking for Kings." The recipe is named after the maitre d'hotel of Louis XIV, the Marquis de Bechamel, 1630-1703.
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