This is a basic Bechamel recipe. It uses both milk and broth for a slightly lighter sauce.
Many variations are possible. A pan sauce would start with sauted shallots or onions. Some sauces will replace the flour roux with a slurry of 1TBSP corn starch and 2TBSP broth, added after the other liquids are simmering. Some sauces might change ratios of liquid, or add wine to the mix. Pan sauces, of course, would use wine to deglaze the pan after sweating the onions and before adding the other liquids.
Basic Bechamel Sauce
Sauce for a meal for two
Ingredients
- 2 TBSP Butter
- 1 TSP minced garlic
- 1 TBSP flour
- 1/2 C Milk (not skim)
- 1/2 C Chicken Broth
- 1 TBSP Brandy
- 1/4 TSP Nutmeg
Instructions
- Melt butter in pan over medium-low heat
- Whisk minced garlic into melted butter and let cook for 30-60 seconds
- Sprinkle flour into pan and whisk for about a minute while it cooks
- Gradually add liquids, including brandy, constantly whisking
- Cook and whisk until sauce thickens
- Once thickened, remove from heat and add other ingredients (cheese, nutmeg, other spices like savory, fennel, rosemary, thyme, depending on your needs)