Sauce Bechamel

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Submitted by Danny Gabriner on Fri, 12/12/2008 - 20:39
in
As one of the four "Mother Sauces", I use this quite a bit. Â I use the recipe from the Joy of cook, although it can be modefied in quite a few ways. Combine in a small saucepan over very low heat:    1 1/4 cups milk    1/4 onion with 1 bay leaf stuck to it using 2 whole cloves    Pinch of freshly grated nutmeg Simmer gently for 15 minutes, and then discard the onion. Meanwhile, melt in a medium, heavy saucepan over medium-low heat:    2 tablespoons butter Stir in:    2 tablespoons all-purpose flour Stir the mixture occasionally for about 2 minutes or until it gets just slightly brown. Whisk in the milk, and stir for about 8 minutes. Season with:    Salt    White or black pepper Note that you can use more or less milk to get a thicker or thinner sauce. Also, it is not fully necessary to preheat the milk with the flavorings, but they will make it taste better. Don't feel like you can't make the sauce just because you don't have cloves or nutmeg.