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Basic bechamel sauce

Basic bechamel sauce

The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour.

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Ingredients

number of servings
2
  • 3 cups whole milk Added to
  • 1 onion-sliced Added to
  • 2 bay leaves Added to
  • 10 black peppercorns Added to
  • 3 tablespoon melted butter Added to
  • 3 tablespoon self-rising flour Added to
  • 1 teaspoon sea salt Added to
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Directions

17 min.
1. Step

Put all ingredients in a 3 quart saucepan on low heat for 10 minutes to steep flavors into the milk. Do not boil. Strain the milk.

Basic bechamel sauce - preparation step 1

Source: Youtube

2. Step

Add melted butter to sauce pot. Whisking constantly, add flour to make a roux. Continue to whisk and cook until roux bubbles.

Basic bechamel sauce - preparation step 1

Source: Youtube

3. Step

Add milk quickly, still whisking. Come to a boil over medium high seat. Season to taste with sea salt (approximately 1 teaspoon).

Basic bechamel sauce - preparation step 1

Source: Youtube

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