Bechamel Sauce

This is a simple, made from scratch Bechamel sauce.  This white sauce is the basic foundation of many other cream sauces.  If add pesto, this sauce becomes pesto cream sauce; if add red sauce, it becomes tomato cream sauce.  There are endless possibilities.  A little creativity goes a long way, guys!!! (^_−)−☆

Ingredients

Butter                                    2 tablespoon

Flour                                      2 tablespoon

Milk                                       2 cups

Gouda cheese, shredded    100 g (1 cup)

Salt                                        ¼ teaspoon

Ground Blk pepper             1/8 teaspoon

Ground nutmeg                     ½ teaspoon

Directions

1. Heat up the butter in a sauce pan, after melted, turn down the heat to medium low, cook an additional 1-2 minutes until golden brown, before brown butter. 

2. Add flour to pan, stir until incorporated, then stir an additional 1-2 minutes, until the batter smells cooked, not raw. 

3. Slowly add the milk into batter while stirring.  Don’t add too fast or else the milk and batter will separate. 

4. Add the remaining ingredients, stir until incorporated and cheese melted, around 2-3 minutes. 

5. Pour the hot Alfredo sauce over a bed of cooked pasta, serve hot with cheese sprinkles.  Add favorite ingredients such as mushrooms, chicken, shrimp, spinach…etc. 

Serving: 2