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Basic Cream Sauce/ Bechamel Recipe

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This recipe for Basic Cream Sauce/ Bechamel is from Sandra'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:  
3 cups 2% milk
1 bay lead
1 T diced onion
5 T unsalted butter
5 T all purpose flour
1/4 cup whipping cream
2 t salt
Pinch of nutmeg
Directions:
Directions:
Over medium heat, in a small sauce pot, place the milk, bay leaf and onion. Heat until just simmering. Turn off heat and let stand.

In a larger pot over medium heat, add the butter, melt completely, add the flour and mix well with a wooden spoon. Cook while stirring for 4-5 minutes, until the roux is soft and smells like toasting almonds.

Carefully strain approx. 1/3 of the milk into the roux. Mix quickly and completely. Strain the remaining milk and using a whisk, stir to a smooth consistency. Add the remaining ingredients. Continue cooking, reducing the heat to maintain a low simmer, stirring occasionally. Taste the sauce, adjust the seasoning as needed.

When fully cooked, remove from the heat, strain into storage container. Cool to room temperature, stirring occasionally. Place the food wrap directly on the top of the surface of the sauce. Refrigerate until final use. Will keep in the fridge for 1 week.

Chef's tips:
To prevent a skin from forming on top of the sauce, place food wrap tight to the surface of the sauce after taking it off the stove.
This is a mother sauce, which means you can add any flavor you like to it. A perfect base for a cheese sauce or try adding sundried tomatoes and basil to it.
Number Of Servings:
Number Of Servings:
3 cups
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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