Basic Bechamel Sauce
By: Sheri Wetherell
Published: Saturday, December 5, 2009 - 12:34am

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

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.