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bechamel sauce

Bechamel Sauce - Cooking Basics

3.34 from 3 votes
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Course: Cooking Basics
Cuisine: Low
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 600 ml bechamel sauce
Author: Lorena Salinas from Cravings Journal

Ingredients

For the milk

  • 600 ml milk
  • ¼ brown onion not chopped
  • 2 cloves
  • 1 bayleaf
  • 2 small thyme sprigs

For the bechamel sauce

  • 30 g butter unsalted or salted
  • 30 g all purpose flour
  • milk from above
  • nutmeg
  • Salt and pepper

Instructions

For the milk

  • Place all the ingredients in a pot over low heat. Leave it to simmer for 10 minutes. Stir every once in a while so the milk doesn't stick to the bottom and burn.
  • Pass the contents through a colander and keep the milk.

For the bechamel sauce

  • Melt the butter over medium heat and add the flour.
  • Let the mix cook for 1 minute, mixing constantly with a whisk. This mix is called "roux" (pronounced "roo") in french.
  • Remove the pot from the heat and add a drizzle of milk. Whisk together. You'll notice a dough-like mix will form at first
  • Add all the milk one drizzle at a time, mixing in between. When the mix is thin enough, add the rest of the milk in one go. Finish by adding a bit of nutmeg.
  • Return the mix to medium heat and let it come to a boil. While this happens mix constantly with your whisk.
  • From the moment it breaks into a boil, let it cook for a minute. Remove the bechamel sauce from the heat.
  • Add salt and pepper to taste.
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