in Recipes

Béchamel sauce

Spread the love

Ingredients for 4 servings:

  • 70 g butter
  • 40 g onion(s)
  • 80 g flour
  • 1 liter of milk
  • 5 g salt
  • ½ bay leaves
  • 2 peppercorns, crushed
  • 1 carnation(s)
  • Pinch(s) of nutmeg

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Dice the onion, then sauté it with butter until translucent. Add the flour and sauté until white. Add the seasoning and cold milk, and bring to a boil, stirring constantly. Simmer gently for 30 minutes or more. Strain through a fine sieve (to absorb the seasoning). Tip: Add butter flakes to the sauce. (This prevents a skin from forming. Tip: Béchamel sauce for lasagna, fish dishes, etc.)

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Liver and apple ragout

12 – Spoon – Cake