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Bechamel - Basic White Sauce
Formula for making a thin, medium and thick white sauce.
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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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