Béchamel Sauce
A fundamental white sauce, béchamel serves as a versatile base for creamy dishes or as a standalone sauce.
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Instructions
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Warm milk to approximately 110 F in a saucepan over medium heat, stirring occasionally.
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In a separate saucepan, melt butter over medium heat, then gradually stir in flour to form a pale yellow roux; cook for one minute.
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Slowly whisk the warm milk into the roux until the sauce is smooth and lump-free.
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Add the bay leaf, secured to the onion with cloves, to the sauce.
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Simmer the sauce between 180 and 205 F for about 20 minutes until its volume reduces by 20%, stirring frequently.
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Remove from heat, discard the onion and bay leaf, then strain the sauce.
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Lightly season with salt, white pepper, and a pinch of nutmeg.
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Keep the béchamel covered until ready for use.