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french | Gourmet Gastronomer

french

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Sauce Bechamel

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.
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