Bechamel - Basic White Sauce

Formula for making a thin, medium and thick white sauce.

• Ready In: 25 mins
• Serves: 6-8
• Yields: 2 cups

Ingredients

• 2  cups milk
• 1  slice onion, large
• 1  bay leaf
• 1⁄2 teaspoon peppercorn
• 3  tablespoons unsalted butter
• 3  tablespoons flour
• 1  pinch nutmeg
•  salt
•  white pepper

Directions

1. Scald the milk with the onion, bay leaf and peppercorns.
2. Cover and let infuse off heat for 10-15 minutes.
3. In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
4. Off heat, strain in the hot milk.
5. Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
6. season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
7. NOTE: This make what is called a "MEDIUM" Bechamel.
8. For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.
9. For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.