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Bechamel - Basic White Sauce




Source of Recipe


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List of Ingredients




2 cups milk
1 slice onions, large
1 bay leaf
1/2 teaspoon peppercorns
3 tablespoons unsalted butter
3 tablespoons flour
1 pinch nutmeg
salt
white pepper


Recipe



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, whick 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.