Classic Bechamel Sauce
From chefjeb 16 years ago
- 15 minutes to make
- Serves 4
Cream or white sauce is a staple in the cooking world, but too often it becomes a milk sauce. This is the classic version and it serves as the "mother" or base for other sauces.
Ingredients
- 1 small spanish onin, peeled shopping list
- 1 small piece of nutmeg shopping list
- 6 whole cloves shopping list
- 1 bay leaf shopping list
- 3 tbs unsalted butter, clarified shopping list
- 3 tbs flour shopping list
- 2 cups hot milk shopping list
- salt and white pepper to taste shopping list
How to make it
- Make cut in onion and slide bay leaf in.
- Stick cloves into onion
- Place onion into milk and nutmeg into saucepan over medium heat
- In separate pan cook butter and flour for about 5 minutes, stirring constantly, but do not brown. Remember, this is a white sauce.
- when milk is fairly hot, pour small amount into cooled down roux
- Stir to blend
- Return to remaining milk in saucepan and simmer for 15 minutes, stirring frequently
- Season to taste with salt and white pepper(
- ( Note: Use white pepper sparingly, it doesn't take much)
- sauce can be used as for cream sauce or use as base and add other ingredients such as cheese, shellfish, etc., for other sauces.
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