Bechamel White Sauce (Large Quantity Batch)
The easiest way to use up a half gallon of milk is by making a big batch of freezer friendly bechamel white sauce.
Servings: 32
Equipment
- 5 Quart Heavy Bottom Pot
- Wire Whisk
- 4 Storage Containers with Lids 16oz size
- Spoon or Ladel
- Canning Funnel
Ingredients
- 1 Half Gallon of Cold Milk (8 cups)
- 1 cup All Purpose Flour
- 1 cup Butter (2 sticks)
Instructions
- In heavy bottom pot on medium heat melt butter.
- Whisk in flour, making your blond roux.
- Stir almost constantly for about 3 minutes.
- Add in cold milk about half the amount, then whisk for a minute.
- Add the other half and whisk every 30 seconds to 1 minute. About seven minutes.
- Whisk until thick and see light bubbles.
- Remove from heat and cool or you use it right away.
- Portion cooled sauce into airtight storage container.
- The finished bechamel can be refrigerated or frozen.
Notes
See the blog post FAQ section for extra tips, storage information, recipe ideas, and pictures. Bechamel sauce can be made dairy free, vegan, or gluten free, see alternatives.