Ingredients

3 oz butter

3 oz flour

1 qt milk

1 cup white stock (optional)

pinch of nutmeg

Salt & Pepper

Preparation

  1. Prepare blond roux
  2. Heat the milk and gradually add it to the roux, whisking to incorporate
  3. Simmer for 20-25 minutes over low heat, skimming constantly.
  4. Adjust thickening and season with salt, pepper and nutmeg.

Derivatives: Mornay - 2 cups bechamel 1/4 cup grated swiss cheese 1/4 cup parmesan cheese 2 egg yolks 1/4 cup cream, whipped to soft peak Add grated cheeses to the warm bechamel and stir to incorporate. Combine egg yolks and cream to form a liason Add liason to the bechemal base Adjust seasoning Alfredo: 4 oz hot bechamel 1 oz parmesan 1 clove garlic creamed