Total Time
45mins
Prep 15 mins
Cook 30 mins

A light cheese sauce used to dress up meats or vegetable dishes. (source: LeCordon Bleu Professional Cooking)

Ingredients Nutrition

Directions

  1. Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
  2. Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
  3. Cool slightly.
  4. In another saucepan, scald the milk.
  5. Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
  6. Bring sauce to a boil, stirring constantly.
  7. Reduce heat to a simmer.
  8. Stick the bay leaf to the onion with the clove.
  9. Place onion in sauce.
  10. Simmer at least 15 minutes stirring occasionally.
  11. Season very lightly with salt, nutmeg and white pepper.
  12. Strain through a china cap.
  13. Place plastic wrap on sauce to prevent formation of skin.
  14. Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
  15. To 1 qt of the bechamel over low heat add the gruyere and parmesan cheeses, stirring in until just melted.
  16. Remove from heat and gently stir in the 2 oz raw butter.
  17. Thin out with the hot milk or stock appropriate to the dish being served if necessary.
Most Helpful

5 5

This sauce is spectacular! It's not easy, but it is GOOD. We have a bay tree growing as a house plant so I used a fresh bay leaf (one whole). I also took the rare (for me) step of weighing the ingredients. I usually don't like cheese sauces, but this one was great. I used it to make Hot Browns, hint hint, nudge nudge.

5 5

this is indeed the traditional french sauce. i added some catenne and served it over a combo of asparagus, red pepper, petit green beans and baby carrots, sauteed. excellent side dish to chicken