Bechamel,one of the "mother" sauces in classic French cuisine, is versatile. It's used in dishes such as lasgna,macaroni and cheese,and moussaka,and it can also serve as the base for souffles,soups,and savory pie fillings. What's more,add a little Swiss cheese, and voila-you've for Monary Sauce (recipe below). We call for white pepper so it isn't visible in the sauce. If it's unavailable,you can omit it.
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- 1 3/4 cup(s) 2% reduced fat milk
- 1/2 cup(s) onion thinly sliced
- 1 dash(es) freshly grated whole nutmeg
- 1 bay leaf
- 2 tablespoon(s) butter
- 1 1/2 tablespoon(s) all-purpose flour
- 1/4 teaspoon(s) salt
- 1 dash(es) ground white pepper
- 1. Combine first 4 ingredients in a small saucepan over med-high heat; bring to a simmer. Remove from heat;cover and let stand 15 mins. Strain milk mixture through a sieve over a bowl;discard solids.
- 2. Wipe pan clean with paper towels. Melt butter in pan over med heat. Add flour to pan; cook 1 min, stirring constantly. Gradually add strained milk,stirring with a whisk until blended. Bring to a boil;cook 9 mins or until thickened,stirring constantly. Remove from heat,stir in salt and pepper.
- Onion lends the sauce a faintly sweet note. For an even more aromatic bechamel, add a crushed garlic clove to the steeping milk.
- For Mornay Sauce: Stir 1/2 cup (2 ozs) shredded Gruyere cheese into thickened Bechamel Sauce, stirring over med-low heat until smooth.
This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.
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Bechamel Sauce Recipe at a Glance
- COURSE: Sauces/Condiments