• Tommy Centola

New Orleans Béchamel Sauce from The New Orleans Cookbook

The Béchamel sauce is one of the mother sauces, a base sauce that others are made from. This is a version that I have never tried before. The addition of Tabasco gives is a New Orleans twist. Be careful in measuring the Tabasco. An extra drop will throw off the balance of the sauce.


2 tablespoons Butter

1 1/2 tablespoons Flour

3/4 cup Milk

4 drops Tabasco

1/2 teaspoon Salt

1/8 teaspoon freshly grated Nutmeg


In a heavy 2-quart saucepan, melt the butter over low heat; do not brown. Add the flour gradually, stirring constantly to keep the mixture smooth; do not allow the flour to cook. Once all the flour is blended in, gradually pour in the milk, stirring constantly with a wire whisk or wooden spoon to keep the sauce perfectly smooth. Move the whisk around in the pan as you stir to blend the sauce at the bottom and sides. Once all the milk has been added, cook over low heat until the sauce thickens, then remove from the heat and stir in the Tabasco, salt and nutmeg. Blend thoroughly.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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