Bechamel

6 Servings
Sauce American
Condiments Sauces Basic Recipe American Brunch Winter Creamy

2 cups k
1 slice ons large
1 leaf
1/2 teaspoon percorns
3 tablespoons unsalted ter
3 tablespoons ur
1 pinch meg
t
te pepper

Scald the milk with the onion, bay leaf and peppercorns. Cover and let infuse off heat for 10-15 minutes. In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute. Off heat, strain in the hot milk. Whisk well, then bring to a boil, whisking constantly until the sauce thickens. season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes. NOTE: This make what is called a"MEDIUM" bechamel. For a"THIN" bechamel use 2 tbl butter and 2 tbl flour. For a"THICK" bechamel use 4 tbl butter and 4 tbl flour.


VIEW THE RECEIPT

No comments: