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I could spends hours talking about this classic French white sauce. From the seasonings to the roux… I am channeling my inner Joy of Cooking with this building block.
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Béchamel Sauce
This rich and creamy sauce is one of the mothers of all French sauces!
Equipment
Ingredients
- 1 ¼ cups whole milk
- ½ small onion, peeled and root end left intact
- 1 bay leaf
- Pinch of freshly grated nutmeg, optional
- 2 tablespoons unsalted butter
- 2 tablespoons unbleached all-purpose flour
- Kosher salt
Instructions
- In a small heavy-bottom saucepan, combine the milk, onion, bay leaf and nutmeg (if using). Bring the mixture to a simmer and cook for 15 minutes for the flavors to infuse. Remove the onion and bay leaf; keep warm.
- In a separate heavy-bottom saucepan over low heat, melt the butter. Stir in the flour and cook, stirring occasionally, until fragrant and lightly golden in color. Increase the heat to medium-high and slowly whisk in warm milk. Bring the sauce to a simmer, whisking to prevent lumps, and cook for 5-7 minutes until thickened to a cream-like consistency. Strain the sauce through a fine-meshed sieve to remove any lumps; season with salt to taste. Place a piece of plastic wrap over the sauce to prevent a skin from forming. Cover and refrigerate until ready to use. Sauce can be made up to three days in advance. Enjoy!
Nutrition
Calories: 461kcal, Carbohydrates: 31g, Protein: 12g, Fat: 33g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 122mg, Potassium: 561mg, Fiber: 1g, Sugar: 17g, Vitamin A: 1201IU, Vitamin C: 4mg, Calcium: 398mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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