Bechamel Sauce Recipe
2 1/2 cups
Active Prep: 5 min
Cook: 30 min
- 1/4 onion (cut as a wedge)
- 3 Whole Ceylon Cloves
- 1 California Bay Leaf
- 3 cups whole milk
- 3 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 1/8 tsp. Ground Grenada Nutmeg
- 1/16 tsp. Fine White Sarawak Pepper
- Kosher Salt, to taste
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To learn more about bechamel and the other French mother sauces, check out our guide! Customize this by adding cream, shredded/grated cheese, horseradish powder, toasted onion, or your favorite seasoning.
Create an onion pique by poking the cloves through the bay leaf and into the onion. Add onion pique and milk to a small pot. Cook over medium heat, without stirring, just until small bubbles start to form around the edge of the pot and a thin film forms across the top of the milk. Remove from heat and let sit for 10 min., then discard onion pique. In a medium pot, melt butter over medium heat. Add flour and cook, stirring often, for 2 to 3 min., or just until mixture has a lightly toasted aroma. Slowly pour in milk while stirring constantly. Bring sauce to a boil, then reduce heat to low and simmer for 10 to 15 min., stirring frequently., or until sauce is thickened and coats the back of a spoon. Stir in nutmeg and white pepper and season with salt to taste. Pass sauce through a fine-mesh sieve to filter and serve immediately.
Serve with roasted chicken, use black pepper instead of white for a country gravy to serve with chicken fried steak; or stir in Cheddar cheese for a mac & cheese sauce.
Ashlee Redger, Savory Spice Test Kitchen