Email to Buny      

White: Classic Bechamel White Sauce

Source of Recipe

tyler Florence, Food 911


List of Ingredients

1 cup milk
2 bay leaves
2 tablespoons unsalted butter
2 tablespoons flour
1 pinch salt and white pepper
2 cloves garlic, crushed


Recipe

In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat. Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown.

Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf. To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface. Serve with fish, shellfish, vegetables or egg dishes.