Making Béchamel (or Velouté) Sauce

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Most of you out there have probably made this at one time or another. It’s one of the so-called “mother sauces” of French cuisine according to Escoffier (the others being velouté, espagnol, hollandaise, and mayonnaise). This one is made with 1/3 milk and 2/3 stock, which either makes it a meaty béchamel or an enriched velouté. That’s up to you to decide.

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