Bechamel Sauce
(1 vote)
Instructions
1. In sauce pan (rounded sides "saucier") over medium low heat melt butter or oil, add flour and whisk for 1 minute without adding color.
2. Whisk in hot milk, continue whisking until sauce starts to get thick, lower heat and season with nutmeg salt and pepper.
3. Take off heat and use in another recipe!
The classic version starts with a small piece of white onion and a few bay leaves which are stabbed together using the a few cloves. After the milk steeps with these 3 items, they are removed. I consider these as optional but remember any French chef would freak out and whack you in the head with a pan for omitting these!
