Sep 9, 2009

Be'chamel Sauce

This is my master recipe for be'chamel. This creamy white French sauce taste perfect on a variety of things. I use it on top of several Middle Eastern, Mediterranean and European recipes just to name a few.

1-1/2 cups milk
1 small onion
1 bay leaf
½ teaspoon black peppercorns
4 parsley steams
1-1/2 tablespoons butter
2 tablespoons flour
½ teaspoon nutmeg
salt & pepper to taste

1. In a 2 quart saucepan on medium heat add milk, onion, bay leaf, peppercorns and parsley allow to warm stirring continuously so milk does not stick to the bottom. Remove from heat and leave aside for 20 minutes so milk can absorb aromas. Pass through a strainer.

2.In a small skillet melt butter. Blend in the flour with a wooden spoon for 1-2 minutes to obtain a roux.

3.Remove from heat all milk and whisk continuously until thick. Return to high heat and allow sauce to come to a boil. Reduce heat to simmer and allow to sit 1-2 minutes until the sauce will cling to the back of a wooden spoon. Season with salt and pepper.

1 fabulous comments:

Nada said...

this is a twist to the original b├ęchamel. Interesting especially for recipes that call for meat or fish (due to the bay leaf).
I wonder how onion will affect the conservation of the bechamel.are you using shallots?