Basic Bechamel Sauce

Ingredients

2 teaspoons unsalted butter
1 teaspoon onion, finely chopped
2 teaspoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt

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

Tools

 



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:

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