Melt Butter:
Melt 6 tablespoons Hy-Vee unsalted butter in a large heavy saucepan over medium-low heat.
How-to Article
Author
Hy-Vee Seasons Magazine
Description
Follow these simple steps to make a luxurious white sauce, also known as a béchamel. You can use it as the creamy white base for mac and cheese, lasagna, potatoes au gratin, casseroles, chowders, and so much more.
Directions
Make a Roux:
Add 6 tablespoons Hy-Vee all-purpose flour to melted butter to make a roux. Slowly cook and stir the roux so it thickens properly when milk is added.
Whisk in Milk:
Microwave 4 cups milk to almost boiling. Slowly add 1 cup hot milk to the roux, whisking constantly until sauce becomes smooth. Add remaining milk quickly.
Cook and Stir:
Continue cooking sauce over medium-low heat, whisking often, until bubbles appear around edges of the pan.
Add Seasoning:
When sauce coats the back of a spoon, remove pan from heat and stir in desired seasonings such as kosher salt, pepper, paprika, or grated nutmeg. If making mac and cheese or a cheesy casserole, stir in cheese whisking until melted.