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BÉCHAMEL SAUCE

Though made about as thick as yogurt here for the lasagna recipes, this classic white sauce can be thinned with milk or cream to make an elegant base sauce. Add 1 ounce grated Gruyère cheese and 2 egg yolks per cup of thinned béchamel to make a Mornay sauce that’ll dress up eggs, fish, shellfish, vegetables, or chicken, or add a blend of cheeses (such as Gruyère, fontina, and Parmigiano-Reggiano) and a spoonful of Dijon mustard to create a base for macaroni and cheese.
Servings 3 cups

Ingredients

  • 5 tablespoons unsalted butter
  • 5 tablespoons gluten-free flour mix
  • 4 cups milk
  • 1 teaspoon kosher salt
  • Pinch or two of nutmeg

Instructions

  1. Melt the butter in a saucepan over medium-low heat. Add the flour and whisk for 90 seconds to combine. Whisk in the milk, raise the heat to medium-high, and bring to a boil, stirring constantly. Lower the heat and simmer while stirring, for 10 minutes longer. Season with salt and the nutmeg.