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From the kitchen of

Dorthy Peros

Sauce béchamel

Also known as Chip Beef, similar to biscuits and gravy, only different

Prep
15 minutes

Ingredients

  • approx. 1/2 Jar Chipped Beef
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cup milk
  • two pinches of nutmeg, salt, and pepper

Method

  1. Place the butter in a medium sized saucepan on low medium heat and warm gently until it has melted. Measure in the flour and stir with a wooden spoon or spatula until combined. This mixture is called roux.
  2. Cook the roux for two minutes, stirring with your spoon. The roux should be bubbling and releasing steam.
  3. Now begin adding the milk, tablespoon by tablespoon. Completely incorporate each tablespoon of milk before you add more. After you've added about 1/4 of the milk, you can add more at a time. This is just a way of making sure that you don't get lumps in your sauce.
  4. Add all of the milk and cook, stirring occasionally. You can use a whisk to smooth the sauce, but a wooden spoon may be all you need.
  5. Heat the sauce just to below the boiling point. This should take approximately 10 minutes since the time you started adding the milk and the sauce should be quite thick.
  6. Take [Chipped Beef] out of the jar, separate the slices and tear them up into pieces and throw them in the sauce, stir a minute or two before serving over white bread or lightly toasted bread. If you can't find the chipped beef then use about a 1/3 of a pound of broken up, browned, and drained bulk style breakfast sausage.
  7. Remove the sauce from the heat and stir in the seasoning until completely combined.
  8. Allow the sauce to cool somewhat before using in another recipe or refrigerating/freezing for future use.

Notes from the card

This recipe is for two cups of sauce. Multiply or divide by the number of cups of sauce you need.

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