Béchamel is a fancy name for White Sauce. And I must admit, it sounds a little more appealing, especially if you say it with a French accent.
This sauce is delicious but can also be the base for a delicious savory gravy or cheese sauce.
Here's how you make it:
3 tablespoons butter (we like Miyoko's, but any will do)
3 tablespoons AP flour
1 2/3 warm non-dairy milk
salt
freshly ground white or black pepper
Melt the butter in a heavy-bottomed saucepan over medium heat, then add the flour. Whisk continuously for about 2 to 3 minutes. The purpose is to cook off the raw flour taste without browning the butter and flour mixture.
Slowly pour the milk in and using a whisk, gently stir for 2 to 3 minutes more until the mixture begins to bubble. Lower the heat and cook for 1 to 2 minutes more.
Remove from heat and season with salt and pepper to taste.
To turn your béchamel into a cheese sauce, stir in 1/2 cup of shredded cheese during the last 1 to 2 minutes. Use any cheese of your choice that has an excellent melty quality.
To use your béchamel as a country gravy, add half a teaspoon of garlic powder, a quarter teaspoon of black pepper, and half a teaspoon of chopped fresh or dried parsley.
