Béchamel
 Serves |  Total Time |
|---|---|
| 1 cup | 20 minutes |
Ingredients
1 medium blond roux- 1 cup milk
- some salt
- some pepper
1 pinch nutmeg
1 thick onion slice (optional)
2 whole cloves (optional)- 1 bay leaf (optional)
Cookware
- 1 medium saucepan
Instructions
Step 1
Make a blond roux.
Step 2
Remove the medium saucepan from the heat and slowly whisk in 1 cup of cold milk 1/3 at a time.
Step 3
Return the pan to heat and bring to a simmer, whisking constantly to prevent clumps. Continue to cook, whisking until sauce is smooth and hot and has thickened, 1 to 2 minutes.
Step 4
Season to taste with salt, pepper, and nutmeg.
Step 5
For better consistency, scald the milk before adding it to the roux. For improved flavor, add to the milk before scalding thick onion slice (optional), 2 whole cloves (optional), and 1 bay leaf (optional) to make an onion pique then cover and let stand for 15 minutes; remove the cloves and bay leaf, if used, and whisk into the roux.
Recipe Variations
| Sauce | Modification |
|---|---|
| Mornay | Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste. |
| Velouté | Substitute chicken, beef, fish, or vegetable broth for the milk. |
| Herb | Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs. |
| Cream | Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture. |
| Mustard | Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken. |
Source
- Joy of Cooking