Basic Béchamel Sauce With Lots of Flavour

Total Time
50mins
Prep 25 mins
Cook 25 mins

This recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart, which I was gifted for my bday a couple of weeks ago. It is a bit more involved than your usual béchamel, but so worth it. The taste is outstanding and really makes gratins and pasta shine.

Ingredients Nutrition

Directions

  1. In a saucepan combine milk, onion, peppercorns and laurel leaf. Bring to a boil, then take off the heat and let steep for 20 minutes.
  2. Strain milk through a sieve. If using this sauce in my pasta gratin recipe, keep the onion, if not discard onion with the laurel leaf and peppercorns.
  3. In a second saucepan melt the butter over medium heat. Add the flour and whisk in using a wire whisk. Let colour for 1 minute whisking continuously.
  4. Slowly add the 1/3 of the milk whisking it in so that no lumps form. When sauce looks thickened, add another 1/3 of the milk. Keep whisking and finally add the last third.
  5. Bring to a boil and let simmer for 15 minutes. Season with salt and pepper to taste and a good pinch of nutmeg.
  6. If you dont use the sauce right away, cover it so that the milk doesnt form a skin on top.
Most Helpful

5 5

Great recipe! I made it the same way Boomette did, and it was perfect. Just make sure that you use a large container, and keep an eye on it to prevent boil overs. :) I'll make this again for sure. :) Thanks!!

5 5

I heated the milk onion, peppercorns, laurel leaf in the microwave at high for 5 minutes. Then I followed on the stove-top. This bechamel has a great taste. It was prefect in your Mushroom Pasta Gratin Thanks Lalaloula :) made for the Australian Recipe Swap for December 2011

5 5

wow this is really good i made it with Stuffed Cabbage Lasagna and used the onion in it i took the bay leaf out after just 5 minutes cause i have strong laurel leaves lol