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Sauce Béchamel
from pamelamanley.com
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2
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ounces |
Butter |
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2
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ounces |
Flour |
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|
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|
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5
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cups |
Milk |
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1
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Onion -- quartered |
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1/8
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teaspoon |
Nutmeg |
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1. In a large saucepan, melt the butter.
2. Slowly add the flour (making a roux), whisking
constantly to avoid lumps. Continue to cook the roux until smooth.
3. Slowly add the milk, whisking constantly to avoid
lumps. Continue to incorporate in this manner until all of the milk
and roux are well combined.
4. Once the milk has been incorporated, add two quartered
pieces of the onion.
5. Simmer for 20 to 30 minutes.
6. Remove from heat and add nutmeg.
7. Spoon out onion quarters from sauce. Strain.
8. Hold for service or label and refrigerate.
Yield: 4 cups
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