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Creole Bechamel Sauce



In a medium saucepan over medium heat, melt butter. Add flour, whisking constantly, until blended and bubbly (that's your white roux). Do not allow flour to brown. Gradually whisk in warm milk; cook, whisking constantly, until sauce is thick enough to coat the back of a spoon. Remove from heat and stir in Creole seasoning, nutmeg and salt and pepper to taste. Makes about 1 cup.