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
Recipe type: Sauces
Serves: 32
  • 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
  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: Use immediately or store in a sealed container in the refrigerator for up to 3 days.

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

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