White Sauce

Summary

Yield
Cups
Prep time5 minutes
Region

Description

This is the classic Sauce Bechamel of Escoffier and many other great chefs and busy moms; it's easy to make, easy to modify, and indispensable to any cook!

It is almost identical to the Veloute except that it uses milk and butter instead of stock and fat.

They both rely on the same principle: a roux of butter and flour absorbs 7x its weight in liquid. 

Ingredients

1TButter (Unsalted)
1TFlour
1cMilk
1⁄2eaOnion (studded with 4 cloves)
4eawhole cloves
1eaBay Leaf

Instructions

  1. Melt the butter in a pan.
  2. Add the flour and stir until well mixed.
  3. Whisk the milk into the hot paste. It will thicken immediately. Keep stirring the milk in until is boils again.
  4. Turn down the heat, add the onion and bay leaf, and let it simmer for a little while, up to 30 minutes.
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