Bechamel can be used as a base for many other sauces, like a creamy parsley sauce or a basic cheese sauce. You will also find it a staple in dishes like scallop potatoes, macaroni and cheese, white lasagnas, and baked ziti. It’s not that hard to make.
Ingredients:
- 1 Cup milk
- 1 Thin slice of red onion
- 1 Bay leaf
- 6 Peppercorns
- 1 Sprig of fresh parsley
- Salt and white pepper
- Pinch Ground fresh nutmeg
- 1½ Tablespoon butter*
- 1½ Tablespoon flour*
Directions:
Bring the milk to a boil in a saucepan then lower the heat. Add the onion, bay leaf, peppercorns and parsley (including the stems). Cover and leave on low heat for 8 to 10 minutes. While the sauce is simmering, heat a small frying pan. Melt the butter then whisk in the flour. Cook until the roux is foaming, but do not let it brown. Approximately 1 to 2 minutes. Remove from heat and let cool for a couple minutes.
Strain the milk mixture and whisk into the roux. Increase the heat, consistently whisking until all the milk is incorporated with the roux. Bring to a boil, then lower heat and simmer for about 5 minutes. Add some salt and pepper and a little fresh nutmeg. You can use the sauce at this point, or cool and store in the refrigerator. Lay plastic wrap on top of the sauce to prevent it from creating a skin. Makes 1 cup of sauce.
