Béchamel
Sauce
Ingredients
| 1 batch | roux |
| 1 gallon | milk, hot |
| to taste | salt |
| to taste | pepper |
Method
- Add 1 gallon hot milk to the roux.
- Simmer for 10 to 12 minutes.
- Season with salt and pepper.
Notes
- One of the 5 mother sauces listed on the facing page.
As written in 1982
Bechamel - Roux + 1 gallon milk (HOT) simmer for 10-12 min, salt, pepper
Also on this page: Inside cover (left): "Five" — Bechamel / Tomato / Veloute / Espanol / Hollindays (the 5 mother sauces).