Becamel sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Butter |
| 8 | ounces | Flour |
| 1 | gallon | Milk |
| 1 | Onion | |
| 4 | Bay leaf | |
| 1 | pinch | Kosher salt |
| 1 | pinch | Nutmeg |
| 1 | pinch | White pepper |
| 1 | tablespoon | Black peppercorns |
| 1 | pinch | Cayenne |
| 4 | Clove | |
Directions
1. Heat butter, add flour to make a roux.
2. Scald milk, gradually add to roux, whisking steadily.
3. Bring to a boil, stirring, reduce heat to a simmer.
4. cut onion in half, make a slice in each half, insert a bay leaf in each half. stick 2 cloves in each half. Add to sauce & simmer for 20 minutes, keep stirring, if too thick add more milk.
5. Season lightly. Spices should not dominate sauce.
5. remove clove & bay leaf from onion, puree sauce.
6. strain through cheesecloth or a semi - fime mesh colander. This is a thick sauce.
NOTES : YIELD 1 gallon
Recipe by: S.C.I.
Posted to recipelu-digest Volume 01 Number 524 by CuisineArt <CuisineArt@...> on Jan 14, 1998