BECHAMEL SAUCE

Bechamel Sauce is a basic white sauce made by adding hot milk to a mixture of butter and flour that the French call a "roux".

The roux thickens the milk into a creamy white sauce which can then be seasoned with additional ingredients depending on the type of dish served with the sauce and the flavors desired.

Serves: 4

Preparation Time:20-25 minutes

Ingredients.

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups milk

1 small onion studded with 2 Or 3 cloves, optional

1 small bay leaf

dash dried leaf thyme, crumbled

salt and white pepper to taste

nutmeg, to taste

Directions

In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.

Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).

Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig.

Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste.

What type of pasta to serve with this sauce??...Find here some suggestions!!

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