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    Black Truffle Bechamel: Tween the Tides


    • 1 pound black truffle butter
    • 16 ounces all-purpose flour
    • 4 quarts heavy cream
    • 1 quart of milk (approximately)
    • Salt to taste


    • Melt butter over low heat and flour.
    • Cook until just bubbly.
    • Add heavy cream slowly while whisking continuously.
    • Thin with milk to desired consistency.
    • Salt to taste.
    • We like to use this for Black Truffle Croque Monsieur and flatbreads.
    Recipe courtesy of Baie Bar Resto
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