Bechamel
Pronounced: BEH-shah-mehl
Nutrition
A basic sauce made by stirring milk into a butter-flour mixture called roux, which determines the thickness. Made of 2 tablespoons butter and 2 tablespoons flour per 1 cup of milk. Increase or decrease the butter and flour in equal proportions to thin or thicken the sauce.
Plural
Bechamel
Season
available year-round