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Bechamel white sauce Recipe

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This recipe for Bechamel white sauce is from Don's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup whole milk...
2 bay leaves...
2 T unsalted butter...
2 T flour...
Pinch of salt and white pepper...
2 garlic cloves, crushed...
Directions:
Directions:
In small sauce pan, heat milk and 1 bay leave to a gentle simmer, stirring so ift does not scorch the bottom of the pan...
Keep milk on low heat...
Make white roux by melting the butter over medium-low heat in a thick-bottomed sauce pan...
Just as the foam subsides add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps...
Cook for 3 minutes to coat the flour and remove the starchy taste...
Do not allow the roux to brown...
Remove from heat, gradually add some of the warm milk to the roux and whisk vigorously....
Return to heat and bring to a low simmer, continuing to add the rest of the milk, whisking as you go...
Cook 5 minutes until the sauce is thick enough to coat the back of a spoon...
Check seasonings, add salt, white pepper garlic and remaining bay leave...
To prevent a skin from forming as the sauce cools lay a piece of plastic wrap directly on the surface of the sauce...
Enjoy...
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Serve with fish, shellfish, vegetables and/or egg dishes...
One of my favorites is to add some thawed frozen peas to sauce and serve with salmon patties that have been cooked in olive oil, drained on paper towels and just top with 1 or 2 T of the sauce....

 

 

 

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