Becamel sauce

1 Servings

Ingredients

Quantity Ingredient
8 ounces Butter
8 ounces Flour
1 gallon Milk
1 Onion
4 Bay leaf
1 pinch Kosher salt
1 pinch Nutmeg
1 pinch White pepper
1 tablespoon Black peppercorns
1 pinch Cayenne
4 Clove

Directions

1. Heat butter, add flour to make a roux.

2. Scald milk, gradually add to roux, whisking steadily.

3. Bring to a boil, stirring, reduce heat to a simmer.

4. cut onion in half, make a slice in each half, insert a bay leaf in each half. stick 2 cloves in each half. Add to sauce & simmer for 20 minutes, keep stirring, if too thick add more milk.

5. Season lightly. Spices should not dominate sauce.

5. remove clove & bay leaf from onion, puree sauce.

6. strain through cheesecloth or a semi - fime mesh colander. This is a thick sauce.

NOTES : YIELD 1 gallon

Recipe by: S.C.I.

Posted to recipelu-digest Volume 01 Number 524 by CuisineArt <CuisineArt@...> on Jan 14, 1998

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