In classical French cooking, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for creating an endless amount of recipes. This Bechamel Sauce is a classic sauce recipe built upon only three main ingredients - flour, butter, and milk - but is the foundation for creamy sauces used in lasagnas, mac and cheese, and casseroles.
|PREP TIME||5 MIN|
|COOK TIME||10 MIN|
- 4 tablespoon butter
- 4 tablespoon flour
- 4 cups of milk
- salt to taste
- pinch cayenne pepper
- pinch nutmeg, optional
- Using the All-Clad D3 Stainless 2 Quart Saucier or a D3 Sauce Pan over medium-low heat, make the white roux. Melt the butter and add the flour. Stir the mixture consistently for 2 to 3 minutes making sure there are no lumps.
- Pour cold milk into the roux slowly and consistently, whisking constantly, working to ensure there are no lumps and the sauce is smooth.
- Bring this mixture to a bubble and cook for about 10 minutes and no longer. The mixture will be thickened at this time but still no color. Maintain a gentle simmer while constantly whisking.
- Season with a pinch of salt and cayenne. Add nutmeg if desired.
If lumps do form, you can pass the sauce through a fine-mesh sieve to remove them.