Basic Béchamel Sauce With Lots of Flavour

Recipe by Lalaloula
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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
  • Bring to a boil and let simmer for 15 minutes. Season with salt and pepper to taste and a good pinch of nutmeg.
  • If you dont use the sauce right away, cover it so that the milk doesnt form a skin on top.
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