Standard Bechamel
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Recipe Type: Sauce
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 4 oz/125 grams white roux
  • 1 qt/1 L milk (Any milk will use but whole milk is preferred)
  • ¼ white onion, skin peeled off
  • 1 whole clove
  • 1 whole bay leaf
  • Salt, White Pepper and Nutmeg To Taste
Instructions
  1. Start by making a white roux.
  2. In a separate pot, heat up milk to a simmer.
  3. Add roux to the milk, making sure that both the milk and the roux are not too hot.
  4. Whisk the roux and milk together and bring to a simmer.
  5. Stick your bay leaf to your white onion with your whole clove, and place in simmering milk.
  6. Simmer for about 30 minutes, and thin with milk if necessary.
  7. Season with salt, white pepper and nutmeg to taste. The nutmeg should not be prevalent, but instead should add depth of flavor.
  8. Finish by straining through a chinois.
Recipe by RecipeRodeo.com at https://reciperodeo.com/learning-center/sauces