Recipe: Basic Bechamel Sauce [edit]

Other Names: White Sauce, Bechamel Sauce

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Edited by: Sheri Wetherell

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Tags: French, Sauces

Yield: 2 cups

[edit] Ingredients

2	teaspoons unsalted butter
1	teaspoon onion, finely chopped
2	teaspoons all-purpose flour
2	cups whole milk
¼	teaspoon salt
	white pepper to taste

[edit] Preparation

Step 1	Melt butter in a heavy saucepan over moderately low heat
Step 2	Add onions and cook, while stirring, until softened (about 2 minutes)
Step 3	Add flour and cook, whisking, for 3 minutes to make a roux
Step 4	Add milk in a steady stream, whisking constantly, and cook until thick and smooth
Step 5	Whisk in salt and pepper and simmer until thickened to a desired consistency, whisking frequently
Step 6	Pour sauce through a fine mesh sieve into a bowl and discard the solids

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[edit] About Basic Bechamel Sauce

Bechamel is the mother of all white sauces. It is named for the marquis de Bechamel, a bon vivant during the era of Louis XIV. It's used as a base for other sauces, such as Mornay, as well as a component in dishes such as gratins, Greek pastitsio, etc.

Also delicious with a bit of nutmeg grated in.