Bechamel - Basic Sauce

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 2 cups milk
• 1 slice onion, large
• 1 bay leaf
• 1/2 teaspoon peppercorn
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 1 pinch nutmeg
• salt
• pepper

Recipe

• 1 scald the milk with the onion, bay leaf and peppercorns.
• 2 cover and let infuse off heat for 10-15 minutes.
• 3 in a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
• 4 off heat, strain in the hot milk.
• 5 whisk well, then bring to a boil, whisking constantly until the sauce thickens.
• 6 season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
• 7 note: this make what is called a "medium" bechamel.
• 8 for a "thin" bechamel use 2 tbs. butter and 2 tbs. flour.
• 9 for a "thick" bechamel use 4 tbs. butter and 4 tbs. flour.