Preparation of bechamel sauce in a pan and ingredients on the table.
Béchamel is classical white sauce that is made with milk thickened with a roux. Blond roux is traditionally used, and the amount of roux will determine the sauce’s consistency.  Vegetables or aromatics are sometimes added to strengthen the flavor, but they are normally strained out after cooking to preserve the characteristic smooth texture. Béchamel is…

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2 Comments

  1. jjjnorris@bellsouth.net

    ratios of ingredients would be helpful; and estimated quantities needed for 4 – 6 servings of a dish.
    Thanks
    Jim

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