Bechamel (classic white sauce)

Name: Bechamel (classic white sauce)
Total time: 2400 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1/4 Ounce Butter stick ,; 2 Tablespoons all-purpose flour; 32 Ounces milk , warmed; 1/4 yellow onion; 1 Bay leaf; 1 clove; 1 Teaspoon kosher salt; 1/4 Teaspoon white pepper; 1/8 Teaspoon nutmeg

James Andrews @cook_7799394

Palm Harbor, Florida

This is the way I was taught, a very classic method, but one I still use today. A staple in every cook's repertoire.

James Andrews @cook_7799394

Palm Harbor, Florida

This is the way I was taught, a very classic method, but one I still use today. A staple in every cook's repertoire.

Saved

Ingredients

40 mins

4-serving

1/4 OunceButter stick ,
2 Tablespoonsall-purpose flour
32 Ouncesmilk , warmed
1/4yellow onion
1Bay leaf
1clove
1 Teaspoonkosher salt
1/4 Teaspoonwhite pepper
1/8 Teaspoonnutmeg

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Steps

40 mins

1

In a heavy saucepan, melt butter over medium heat. Add flour and stir, forming a roux. Slowly add warmed milk, 2-3 tablespoons at a time at first, whisking vigorously. Once milk is absorbed, add more, and continue until all the milk is in, and you have a thick sauce.
2

Add the onion, bay, clove, and nutmeg, reduce heat to low, and simmer for 15-30 minutes, stirring occasionally
3

Adjust consistency with more milk if necessary, add salt and pepper, and strain through a fine mesh strainer. Use immediately, or cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Bechamel can be refrigerated for use 2-3 days ahead.