Béchamel Sauce
Béchamel, one of the "mother" sauces in classic French cuisine, is versatile: It's used in dishes such as lasagna, macaroni and cheese, and moussaka.
Recipe by Cooking Light November 2010
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05/18/2016
The actual reason this is strained is to remove the solid onion and bay leaf.
12/31/2013
Um, why not melt the butter, brown the flour and then gradually stir in the milk and then add the seasonings. You can pick out the bay leaves before serving. No need to dirty a strainer and a bowl to keep the milk in that way. Less steps, less clean up. If you carefully add your milk, the sauce will not form lumps.
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