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T.G.I. Friday's Béchamel Sauce

List of Ingredients




1 quart half-and-half
2 ounces flour
2 ounces clarified butter
salt & pepper to taste

In a saucepan, combine the flour and butter. Cook over a low flame for about 15 min until the mixture begins to
bubble. Stir frequently so the roux does not color. Gradually add the half-and-half, stirring out the lumps as it
thickens. After the entire amount of half-and-half has been added, cook for 45 min over a low flame, stirring
occasionally to keep the mixture from sticking to the pan. Season to taste. Cool in an ice bath.

Recipe