FRIJE

Instructions

• 1.   Melt the butter over low heat. Once it has completely melted, add the flour, mix well, and cook for a few minutes. Let the roux rest for a moment.
• 2.   When the milk boils, add half of it to the roux while stirring. Once the mixture has thickened, add the remaining milk while continuing to whisk. Season with salt, pepper, and nutmeg.

Notes & Suggestions

• To make a Mornay sauce, add egg yolks and grated Gruyère cheese to your béchamel sauce.
  
  To make a cream sauce, add heavy cream to your béchamel sauce.
  
  To make a soubise sauce, add a cooked onion compote to your béchamel sauce.

Nutritional information *