The difference between Bechamel and White Sauce is simply the liquid used. Bechamel uses stock, creating a delicious sauce perfect for fish or chicken.

Bechamel Sauce II
 
Author:
Recipe type: Sauces
Serves: 32
Ingredients
  • 2 Tablespoons butter
  • 3 Tablespoons flour
  • 1 1/3 Cups vegetable broth
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg
Instructions
  1. Melt butter in a 1-quart saucepan over low heat. Whisk in flour, stirring to combine. Cook 2 to 3 minutes. Gradually add vegetable broth, whisking constantly until thickened. Season with salt, pepper, and nutmeg. Cook over low heat for 5 minutes.
Notes
NOTES: Use immediately or store in a sealed container in the refrigerator for up to 3 days.

Yield: 2 cups (serving size: 1 tablespoon).

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.