Bechamel Sauce

Bechamel Sauce


White roux


Bay leaves




White pepper



Simmer milk in a heavy stainless steel saucepot.

Onion piquet is used to flavor béchamel. It is made using a small peeled onion or a larger onion cut into quarters. As needed, tack a bay leaf to each piece using whole cloves. The necessary amount of onion piquet is determined by the quantity of sauce produced.

Place the onion piquet in the heated milk for approximately twenty minutes. Remove the onion piquet from the heated milk.

In a separate stainless steel saucepan, add 4 ounces of white roux. This is the quantity needed for 1 quart of sauce.

Slowly whisk the milk into the roux until fully incorporated. Bring the sauce to a quick boil, and reduce to a simmer.

Add salt, ground white pepper, and nutmeg as needed, for additional seasoning and flavor.

Simmer for thirty minutes.

Correct seasoning and consistency.

Transfer the sauce to another container. If it is not to be used immediately, allow a small amount of butter to melt on top of the sauce so a skin does not form.

EAT! Great sauce for chicken, broccoli and more!

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