Bechamel or “White Sauce” has a reputation for being intimidating. It really is not. It is super easy and one of the most important and versatile sauces in any kitchen. Basically you just add flour to melted butter, cook for a minute or 2 and gradually whisk in warm milk. What could be easier?
Here’s my recipe.
• 8 oz Milk Homogenized or 2%
• ½ oz Butter, salted
• ½ oz Flour, all purpose
• 1/4 Onion
• 1 Bay leaf
• 2 Whole cloves
• Pinch Ground nutmeg
• Pinch Salt
• Pinch White pepper
• Add milk to sauce pan with a pinch of salt and the onion studded with cloves
• Bring to a boil and kepp hot
• In another sauce pan heat the butter and add the flour
• Cook this “roux” for a few minutes until blonde, not brown
• Off the burner add ¼ of the milk and whisk to incorporate
• Gradually add the remaining milk , whisking to thoroughly incorporate
• Bring to a boil then reduce heat to very low
• Add the nutmeg
• Simmer for 3-5 minutes until it becomes a sauce
• Salt to taste
• Use as a base for countless sauces.
• Add parmesan and serve over fettucini for Alfreddo.
• Add any of your favourite cheeses or a blend of cheeses and pour over cooked pasta before you bake it for cheesy, creamy mac and cheese.
• Top baked leeks or asparagus.
• Add sautéed mushrooms and sherry and serve over chicken with rice.
• Use in my Poached Chicken with Curried Lemon Grass Cream recipe