Mother Sauce: Bechamel

Chef Tony Reed
Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

Modern American

Category

Sauce

Chef Tony shows you how to make one of the Mother Sauces: Bechamel. Once you make this sauce, you’ll be able to put it to work with this recipe for a French Omelet.

Mother Sauce: Bechamel

Ingredients

  • Spiceology White Pepper, Ground to taste

  • 1 tablespoons Vegetable Oil

  • 1 oz Onion, Minced
  • 8 oz White Roux (1 part butter/fat to 1 part flour)

  • 2 ½ quart Milk, Whole, warm

  • Salt to taste
  • Nutmeg, grated to taste

Directions

  1. In a heavy bottomed pot, bring your oil up to medium low heat. Drop in minced onion and sweat them until they're translucent.
  2. Add your roux and cook for 2 minutes.
  3. While your roux is cooking you'll want to have your milk in a separate pot getting warm.
  4. Gently pour in the warm milk over the roux and onions. Stirring frequently to remove any clumps.
  5. Bring to a full boil then immediately to a simmer. Simmer on low heat for 30 minutes. Stir occasionally to prevent any scorching. The heavy bottom pot should help alleviate that, as well.
  6. Season with salt, pepper, and nutmeg. Strain through a fine mesh strainer.
  7. Return to pot and adjust seasoning. Finish the sauce as desired.
Recipe Products
Spice