Basic Bechamel Sauce

Photo: flickr user Sebastian Mary

About

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.

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Yield:

2.0 cups

Added:

December 5, 2009

Creator:

Sheri Wetherell

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Ingredients

2 teaspoons unsalted butter

1 teaspoon onion, finely chopped

2 teaspoons all-purpose flour

2 cups whole milk

1/4 teaspoon salt

white pepper to taste

Preparation

1

Melt butter in a heavy saucepan over moderately low heat

2

Add onions and cook, while stirring, until softened (about 2 minutes)

3

Add flour and cook, whisking, for 3 minutes to make a roux

4

Add milk in a steady stream, whisking constantly, and cook until thick and smooth

5

Whisk in salt and pepper and simmer until thickened to a desired consistency, whisking frequently

6

Pour sauce through a fine mesh sieve into a bowl and discard the solids

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