Bechamel Sauce
Source of Recipe
Bon Appetit Favorite Restaurant Recipes
Recipe Introduction
Makes 1 1/2 cups
List of Ingredients
3 tablespoons butter
1/4 cup finely chopped onion
3 tablespoons all purpose flour
2 cups scalded milk, half and half or whipping cream
1/4 teaspoon salt
3 white peppercorns
1 sprig parsley
1/4 stalk celery, thinly sliced
Pinch nutmegRecipe
In heavy nonaluminum 2-quart saucepan, melt butter over low heat. Add onion and cook until soft but not browned. Whisk in flour to make roux. Cook, whisking constantly, until roux is frothy and free of lumps, about 2 to 3 minutes. Remove saucepan from heat and slowly add 1/2 hot liquid, shisking until sauce is smooth, about 3 to 5 minutes. Return sauce to medium-low heat and add remaining ingredients. Simmer uncovered stirring frequenty with wooden spoon, until sauce is reduced by about 1/4, about 20 to 30 minutes. Remove from heat and strain.
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