VIDEORECIPE 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.
- 3 cups whole milk
- 1 onion-sliced
- 2 bay leaves
- 10 black peppercorns
- 3 tbl melted butter
- 3 tablespoon self-rising flour
- 1 teaspoon sea salt
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.
Add melted butter to sauce pot. Whisking constantly, add flour to make a roux. Continue to whisk and cook until roux bubbles.
Add milk quickly, still whisking. Come to a boil over medium high seat. Season to taste with sea salt (approximately 1 teaspoon).