Béchamel sauce is one of the “mother sauces” in french cuisine. It is traditionally made by whisking scalded milk (milk heated up to 180º f ) gradually into a white “roux” (look for recipe under cooking basics). It is mainly used in French, Italian and Greek dishes. Also, used as the base for other sauces like Mornay sauce, which is Béchamel with Gruyére cheese or any other cheese. Croquettes, lasagnas, some french sandwiches among others, are some of the recipes that include Béchamel Sauce.
This is my version of Béchamel sauce.
Roux (click here to go to cooking basics and find the roux recipe)
1 1/2 cup milk
1 cup heavy cream
1 tsp salt
1/4 tsp ground nutmeg
pepper to taste
1. Prepare roux.
2. Meanwhile, pour milk and heavy cream into a sauce pan and heat. Do not let milk and cream to boil, just warm up.
3. Whisk scalded milk-cream mixture into roux.
4. Add seasonings and use immediately.