This document is a recipe card for making béchamel sauce from scratch. It lists the prep time, cook time, and yield, followed by the required ingredients and numbered cooking instructions.
This is a recipe document for making classic béchamel sauce. It is intended for home cooks or anyone learning basic French sauce techniques.
The recipe begins with a prep time of 5 minutes and a cook time of 15 minutes, yielding about 2 1/3 cups of sauce.
Ingredients listed include unsalted butter, all-purpose flour, cold whole milk, kosher salt, black or white pepper, and optional ground nutmeg.
The instructions walk through melting butter, whisking in flour to form a roux, adding cold milk, and simmering until thickened. Seasoning is added at the end.