Bechamel sauce
A creamy white sauce made with butter, flour, and milk, often used as a base for other sauces or in dishes like lasagna and gratins.
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Add the flour to the melted butter, stirring continuously with a wooden spoon or whisk, and cook for about 1-2 minutes to form a roux. Do not let it brown.
- Gradually add the warmed milk to the roux, whisking constantly to prevent lumps from forming.
- If using, insert the bay leaf and cloves into the onion halves and add them to the sauce for additional flavor.
- Bring the sauce to a gentle simmer, stirring constantly, until it thickens and becomes smooth, about 8-10 minutes.
- Remove the onion, bay leaf, and cloves if used, and season the sauce with salt, white pepper, and nutmeg to taste.
- Continue to cook on low heat for another 2-3 minutes, stirring frequently to achieve a creamy consistency.
- Adjust seasoning if necessary and remove from heat.
- Strain the sauce through a fine-mesh sieve if a smoother texture is desired.
Nutritional Information & Health Goals
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