Béchamel Sauce
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Credit: Doc Crow’s Southern Smokehouse & Raw Bar, Louisville, Ky.
The National Culinary Review, March 2012
Ingredients
2 T. butter
2 T. flour
1¼ cups milk, heated
Salt
Freshly ground pepper
Instructions
Method: Melt butter in heavybottomed saucepan. Stir in flour; cook, stirring constantly, until bubbles a bit, about 2 minutes. Add milk, continuing to stir as sauce thickens. Bring to a boil. Add salt and pepper, to taste. Lower heat; cook, stirring, for 2-3 minutes. Remove from heat.
Tags
Sauce/Dressing/Rub, The National Culinary Review
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