Description

A mother sauce, thick and creamy and can be used for many different dishes; soups, lasagna, pasta sauces and mac-n-cheese.

Ingredients

• 1  Quart(s) Whole Milk
1
• 4  Ounce(s) Weight Roux
2
•  As Needed Kosher Salt
3
• 1  Pinch Black Pepper
4

Directions

1. In a pot, heat milk on medium heat, making sure milk does not boil
2. Add 4 ounces of roux to heated milk, keep on medium heat
3. Cook for about 15 - 20 minutes, constantly stirring to thicken until Béchamel is at the consistency of your liking