Bechamel Sauce
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
4 Cups
- Serves:
- 8
ingredients
- 73.94 ml butter
- 1 onion
- 14.79 ml black pepper (fresh ground)
- 2.46 ml clove (ground)
- 2 large bay leaves, broken
- 3 large garlic cloves, crushed
- 66.55 ml flour
- 1064.65 ml milk
- 59.14 ml heavy cream
- 4.92 ml fresh thyme leave
- 4.92 ml salt
directions
- Set 4 QT saucepan over medium heat, add butter, onion, pepper, cloves, bay leaves,.
- and garlic. Sautee until aromatic, about 4 minutes.
- Blend in the flour and stir about 3 minutes.
- Gradually add the milk and stir until it boils lightly (may need to increase to Med-High heat).
- Once boils, lower heat and simmer uncovered about 8 minutes, or until sauce is thick enough to coat a spoon and has no raw flour taste.
- Pour through a fine strainer, stirring and pressing to extract all the flavors. Stir in the cream, salt (add to taste, may not need the entire TSP) and finally the thyme.
- Use immediately.
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