Basic Béchamel Sauce

By The Canadian Living Test Kitchen

81 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per 1/2 cup (125 mL) : about	-
cal	188188 cal
pro	10 g10g pro
total fat	12 g12g total fat
sat. fat	7 g7g sat. fat
carb	11 g11g carb
fibre	00 fibre
chol	36 mg36mg chol
sodium	427 mg427mg sodium
% RDI:	-
calcium	2626 calcium
iron	44 iron
vit A	1313 vit A
vit C	22 vit C
folate	99 folate

Ingredients

1/4 cup butter 1/4 1/4cup cupbutter
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
4 cups milk 4 4cups cupsmilk
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 cup grated Parmesan cheese 1 1cup cupgrated Parmesan cheese
4 green onions , sliced4 4green oniongreen onions, sliced
2 tsp chopped fresh thyme 2 2tsp tspchopped fresh thyme

Preparation

In saucepan, melt butter over medium heat; whisk in flour and cook, whisking constantly, for 2 minutes.

Whisk in milk, salt and pepper; bring to boil. Reduce heat and simmer, whisking often, for about 10 minutes or until smooth and thickened.

Whisk in Parmesan cheese, onions and thyme; keep warm. (Make-ahead: Refrigerate in airtight container for up to 24 hours; reheat to loosen before using).

Source : Canadian Living Magazine: May 2008

Keywords : Condiments/sauces; Milk; Simmer; Butter; Flour; Green onions; Parmesan;

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