Tarragon Béchamel Sauce Recipe

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Ingredients

Four tablespoons unsalted butter - half stick

3 tablespoons all-purpose flour

2 cups whole or 2% milk,

sea salt

1 tablespoon minced fresh tarragon, or one generous teaspoon dried tarragon

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Directions

Tarragon Béchamel Sauce Recipe

This recipe is courtesy of Michael Natkins essential cookbook "herbivoracious". Packed full of fabulous recipes to make your life better and easier too!

directions:

1. Melt the butter in a small sauce, pan over low medium heat.

2. Whisk in the flour and cook, stir it about two minutes, keep the low enough to prevent the flour from browning.

3. Add the milk in a thin stream, whisking continuously it will sputter at first. The most critical part of this process is the very beginning you must break up any lumps that form before having a lot of liquid, or you'll be chasing them around the pan.

4. After all the milk is incorporated, raise the heat to medium, and bring to a very slight simmer.

5. Add a generous half teaspoon salt and tarragon.

6. Continue to cook until the sauce easily coats the back of a spoon, about five minutes more.

7. Taste and adjust seasoning, then remove from the heat, and use immediately, or refrigerate for up to one day.

If refrigerated, whisk and reheat gently. You may need to add a little more milk.