- Cooking Time:
- Preparation Time:
- 2 cups of milk
- 1 clove of garlic
- 4 tablespoons of butter
- 3 tablespoons of flour
- 3/4 cup of grated cheese, preferably a strong cheese, such as old cheddar
- 1 tablespoon of your choice of mustard
- salt and pepper to taste
- Heat 2 cups of milk in a saucepan. Add a clove of garlic cruched with the side of a knife.
- Melt 4 tablespoons of butter in a thick-bottomed saucepan. Add 3 tablespoons of white flour and mix. Let the mixture cook slowly for at least 3 minutes. Do not let it brown.
- Remove the saucepan from the burner and weait for the mixture to stop bubbling. Add a few tablespoons of milk and stir with a spoon of whisk, removing all the lumps. Add remaining milk 1/4 cup at a time, stirring till smooth after each addition. If you add the garlic to the sauce at this point, don't forget to remove it later.
- Put the saucepan back on a low-medium burner. Bring to a simmer and cook for at least 6 minutes, stirring occasionally. If you don't do this, the sauce will taste of flour.
- Add the cheese and mustard to the sauce, and simmer for another 5 minutes or so. Season to taste with salt and pepper.
- The sauce can stay on a low burner for some time, and can be refrigerated and heated up again.
NotesThis is a versatile and easy sauce to make. My son perfected an original cheese béchamelle recipe by adding garlic and mustard. Use it on vegetables like broccoli or cauliflower, or on pasta.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Victory ala Mode: Recipes from the First Annual South Side Pie Challenge
Growers' Giveback PotluckSee More
Chinese Chicken Salad
Cheese Garlic Rolls
Mushroom GravySee More