This White Sauce, also known as béchamel sauce, is one of France’s four “mother sauces,” and it’s a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.
Ingredients
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Steps
1 In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
2 Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
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