Bechamel - Basic White Sauce

Recipe by kiwidutch
READY IN: 25mins
SERVES: 6-8
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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