Open Recipe: Bechamel

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Yield: 1.00 Quart

Recipe Description

Bechamel is a mother sauce, and a foundation of classical French cuisine.

Ingredients

Method & Notes

1. Scald the milk, then reserve hot.
2. Sweat the onions and celery in the butter.
3. Add the hot milk. Be careful to not boil the milk.
4. Heat the roux in another small pan, then add 1/4 cup of the milk to the roux. I always like to add a little liquid to the roux to make it easier to mix in without clumps.
5. Whisk the roux into the sauce, then add the thyme.
6. Simmer (stirring constantly) for 30-45 minutes until thickened. It is important to taste the sauce often. You want to cook out the flavor of the roux.
7. Strain and season with kosher salt and white pepper. Old school chefs sometimes add a pinch of nutmeg.

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