Bechamel sauce recipe
Béchamel sauce also known as white sauce, is one of the mother sauces of French cuisine. It is a thick sauce made with butter, flour, milk and seasoning and it adds creaminess to a lot of famous French dishes. Béchamel sauce is used in the famous Croque Monsieur and Croque Madame served in Parisian brasseries.
- 4 Table Spoon(s) Butter
- 4 Table Spoon(s) Flour
- 2 Cup(s) Milk
- 2 Each Onion, wedges
- 1 Each Bay leave
- Pinch Nutmeg, ground
- Pinch Salt
- Pinch Cayenne pepper
- Start by making a roux, and the first step to that is to melt the butter.
- While butter is melting add the flour.
- Stir together.
- Add cold milk and whisk.
- Add a slice of onion, bay leave, ground fresh nutmeg to the mixture.
- Bring mixture to a boil and stir occasionally.
- Let sauce cook for 10 minutes and you should see how it starts to thicken.
- Remove onion and bay leave from sauce.
- Season with salt and cayenne pepper.