“Formula for making a thin, medium and thick white sauce.”
READY IN:
25mins
SERVES:
6-8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Scald the milk with the onion, bay leaf and peppercorns.
  2. Cover and let infuse off heat for 10-15 minutes.
  3. In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
  4. Off heat, strain in the hot milk.
  5. Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
  6. season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
  7. NOTE: This make what is called a "MEDIUM" Bechamel.
  8. For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.
  9. For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.

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