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Béchamel Sauce

 

Author
JWU College of Culinary Arts

Yield
1 pint

Serving Size
As needed

Recipe ID
C00008

Ingredients
US standard
Whole milk
24 ounces
Onion piquet, studded with bay leaf and whole cloves
1/4 each
1½ ounces
All-purpose flour, sifted
1½ ounces
Nutmeg, freshly ground
Pinch
Salt
To taste
White pepper, ground
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Stud the onion with the clove and bay leaf. Steep the onion piquet in the milk for 10 to 20 minutes.
  3. In another sauce pan, heat the clarified butter over moderate heat. Gradually add the flour to the butter to make a roux.
  4. Using a wooden spoon, mix thoroughly and cook it approximately 5 to 6 minutes to make a white roux. Remove the onion piquet from the milk.
  5. Temper the milk into the roux by gradually adding the hot milk, whisking constantly. Heat to a boil; reduce to a simmer.
  6. Simmer until the proper quality factors of the sauce are achieved.
  7. Season to taste with salt, pepper and nutmeg.
  8. Strain the sauce through a chinois moussseline and cool if not continuing on with a compound sauce.