Bechamel - Basic White Sauce |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Formula for making a thin, medium and thick white sauce. 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.
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