by Babette's Feast
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Babette's Feast's Notes:
Expand4 cups whole milk Ask a question about this ingredient
2.5 ounces butter cut in small cubes Ask a question about this ingredient
2.5 ounces all purpose flour Ask a question about this ingredient
salt Ask a question about this ingredient
Warm the milk.
Ask a question about this stepSift the flour twice to lighten it.
Ask a question about this stepIn a pan, melt the cut up butter until it starts to sizzle. When it stops sizzling, add the flour all at once and whisk continuously over low heat until well blended and almost dry.
Ask a question about this stepSlowly whisk in the warm milk, stirring constantly. When it's creamy, continue cooking for 12 minutes over low heat to cook the flour.
Ask a question about this stepSeason with salt, pepper and nutmeg.
Ask a question about this stepOther ingredients you can add to change the taste: curry or all spice for a vegetable gratin, or Emmenthal cheese for a potato gratin.
Ask a question about this stepLove your recipes! I'm looking forward to trying your crepe dish as one of the next things I'm cooking. We're being inundated with rain here, making it great weather for cooking comfort food.
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Thank you for your comment. This béchamel comes out really well, on the thin side. It depends on what you want to do, but I find it lighter and easier to use then the dende one.