Standard Bechamel
Submitted By: RecipeRodeo.com
Recipe Type: Sauce
Prep Time:
Cook Time:
Total Time:
- 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
- Start by making a white roux.
- In a separate pot, heat up milk to a simmer.
- Add roux to the milk, making sure that both the milk and the roux are not too hot.
- Whisk the roux and milk together and bring to a simmer.
- Stick your bay leaf to your white onion with your whole clove, and place in simmering milk.
- Simmer for about 30 minutes, and thin with milk if necessary.
- Season with salt, white pepper and nutmeg to taste. The nutmeg should not be prevalent, but instead should add depth of flavor.
- Finish by straining through a chinois.
Recipe by RecipeRodeo.com at https://reciperodeo.com/learning-center/sauces
2.2.1