Béchamel Sauce
Ingredients
- 1/4 C. unsalted butter
- 1/4 C. all-purpose flour
- 2 C. milk
- 1 small onion studded with 2 Or 3 cloves, optional
- 1 small bay leaf
- dash dried leaf thyme, crumbled
- salt and white pepper to taste
- nutmeg, to taste
Directions
In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes. Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point). Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 C.
