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Sauce Béchamel
Recipe type: Sauce
Cuisine: French
Serves: 2 Cups
Béchamel sauce
  • 2 cups milk
  • ½ onion
  • 1 small bay leaf
  • salt, pepper, cayenne
  • thyme, nutmeg
  • 3 tbsp. (45 gr.) butter
  • 3 tbsp. (35 gr.) flour
  • ½ cup heavy cream (optional)
  1. Scald the milk with the onion, bay leaf, thyme, salt, pepper, cayenne, a grate of nutmeg.
  2. Simmer a few minutes to give flavor to the milk, watching it so that it does not overflow.
  3. In another saucepan make a roux blanc or blond with the butter and flour.
  4. Cool the roux by dipping the pan in a bowl of cold water.
  5. Pour the hot milk (strained through a chinois) all at once.
  6. Bring to a boil stirring with a wire whisk.
  7. Cook a few minutes, adding the cream at the end.
  8. More hot milk can be added to bring sauce to desired consistency or sauce can be boiled longer to make it thicker.
  9. If the sauce is not used immediately, rub the surface with butter to avoid the formation of a skin.
  10. Can be kept a few days in the refrigerator.