Bechamel is a basic gravy that absorbs the flavors that are added to it. It can become salmon, turkey, mushroom, leek, anything! It’s the “tofu” of the gravy world! It can also be used on it’s own as a cream gravy over any fried meats or creamed potatoes.
Makes: 3 cups
5 Tbs. unsalted butter
4 Tbs. unbleached all purpose flour
4 cups whole milk
2 tsp. kosher salt
1/2 tsp. ground nutmeg
In saucepan, warm milk to near boiling. Meanwhile, melt butter in large skillet over medium heat. Once butter is melted, add flour to make a roux. Carefully add hot milk to roux and whisk at a medium speed continuously, incorporating milk fully before adding more to keep from lumping. Once milk is fully incorporated, add salt and nutmeg, whisking slowly for an additional 3 minutes. Gravy will thicken upon standing. If you would like to add other flavorings, now is the time! Be creative!