Béchamel (White) Sauce
0
- Prep Time5 min
- Total Time5 min
- Makes4 cups (1 L)
Ingredients
4 cups homogenized milk
1 small onion, finely chopped
1 bay leaf
1/4 tsp ground nutmeg
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 pinch salt and pepper
Instructions
In a large saucepan, combine milk with onion, bay leaf and nutmeg. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, uncovered and stirring often, to develop flavour, about 15 min. Then strain into a large bowl or measuring cup.
Rinse and wipe out saucepan, then set over medium heat. Add butter. When melted, whisk in flour. Whisk often until golden and very bubbly, about 2 min. Gradually whisk in hot milk, a little at a time, whisking out any lumps between additions. Simmer, uncovered, whisking often, until very thick, 8 to 10 min. Add salt and pepper to taste. If sauce is lumpy, strain again. It will keep well covered and refrigerated about 5 days, or freeze up to 3 months.
Nutrition (per serving)
Calories 106, Protein 2.5g, Carbohydrates 6.5g, Fat 7.8g, Fibre 0.2g, Sodium 31mg.
Béchamel (BEH-sha-mel) is the secret behind the creamiest macaroni-and-cheeses and the base for many decadent pasta sauces. Use full-fat milk for best results.
Lasagna
Try our Big Night lasagna
Cheaters' Chicken a la King
Saute sliced mixed mushrooms in butter. Add béchamel sauce and a splash of sherry. Bring to a boil, stirring often. Add cubes of cooked chicken, chopped pimentos and sliced peppers. Great over rice.
Velvety Seafood Linguine
Sauté minced garlic in butter. Add a splash of vermouth or pastis (anise-flavoured liqueur) if you like, a pinch of saffron threads or nutmeg, and béchamel sauce. Whisk often until hot. Thin with a little milk or cream if necessary. A generous handful of grated Parmesan will enrich the taste. Toss with cooked linguine, shrimps and scallops.
