Bechamel is one of the mother sauces. It's pretty easy to make, but requires nearly constant whisking. It adds a richness that cheese simply can't match.
- 5 Tbls butter unsalted
- 1/4 cup flour
- 4 cups milk
- 1 dash nutmeg
- Melt the butter in a large sauce pan. Medium heat. Heat milk in a separate sauce pan over low-medium heat. Once it starts to bubble, add...
- Get the full instructions at Bachelor Basics