Béchamel Sauce and the other Small Sauces derived from this Mother Sauce. Get this down and you have numerous Sauces at your fingertips.
Servings: 1 L
Equipment
- 1 Stockpot
- 1 Whisk
Ingredients
- 4 C Milk - or 2 Cups of 10 % Cream & Water each
- 6 Tbl Butter
- 6 Tbl Flour
- 1 small Onion - Peeled, optional
- 1 Bay Leaf - optional
- 1 whole Clove - optional
- pinch Nutmeg - optional
- To Taste Salt & Pepper - Black Pepper and/or White Pepper
Instructions
- Heat the Butter in a heavy Sauce Pot over medium heat. Whisk in the Flour and make a White Roux, cook for about 1 -2 minute or more, but don't let the color change.
- Turn the heat up to max and add Milk slowly and a little at a time while constantly whisking vigorously. Optionally you can scald the Milk before adding to the Roux, this will speed up the thickening and reduce clumping, but this step can be skipped.
- Bring the Sauce to a Boil, constantly whisking. Reduce heat to medium and simmer. Stick the Bay leaf to the Onion with the Clove and add to the Sauce. Gentle simmer for about 15 minutes or longer to thicken. Mix every few minutes.
- Remove the Onion with the Clove & Bay leaf and Season with Salt & Pepper to bring the flavors out and very lightly with nutmeg. Serve or store until ready to use - see notes
Notes
- Spread melted butter on the surface to prevent skin formation, and keep warm or cool in a cold water bath for later use.
- Pressing a piece of plastic wrap against its surface will prevent a skin from forming as well.
- Too Thick - Add more Milk
- Too Thin - Simmer a bit to reduce