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Bechamel Sauce

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Categories: Comfort Foods, Entertaining
Type: Sauces

This white sauce uses a classic roux base; use for shrimp, salmon, or other seafood dishes

Prep Time: prep 5 mins, plus standing

Cooking Time: cook 5 mins

Serves: makes about 11/2 cups

Ingredients:

  • 1 1 / 4 cups whole milk
  • 1 small onion, sliced
  • 1 bay leaf
  • 2-3 parsley sprigs
  • 6 whole black peppercorns
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • pinch freshly grated nutmeg
  • salt and freshly ground white pepper
Bechamel Sauce photo

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Directions:

  1. Bring the milk, onion, bay leaf, parsley, and peppercorns to a simmer in a medium saucepan over low heat. Remove from the heat and let stand for 20 minutes. Strain.
  2. Melt the butter in a clean medium saucepan over low heat. Whisk in the flour and let bubble without browning for 1-2 minutes.
  3. Gradually whisk in the warm milk. Boil over medium heat, whisking almost constantly. Reduce heat and simmer, about 5 minutes, until the sauce is smooth and thick. Add the nutmeg and season with salt and pepper.
Tips:
  • prep 5 mins, plus standing; cook 5 mins

Variations

Cheese Sauce: Stir 3/4 cup shredded sharp Cheddar and 1/8 tsp dry mustard into the simmered sauce.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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