Mother Sauce: Bechamel
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Category
Main Course
Cuisine
Modern American
Servings
2-4 servings
Prep Time
10 minutes
Cook Time
30 minutes
Chef Tony shows you how to make one of the Mother Sauces: Bechamel.And once you make this sauce, you’ll be able to put it to work with this recipe for a French Omelet.Author: Chef Tony Reed
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
- In a heavy bottomed pot, bring your oil up to medium low heat. Drop in minced onion and sweat them until they're translucent.
- Add your roux and cook for 2 minutes.
- While your roux is cooking you'll want to have your milk in a separate pot getting warm.
- Gently pour in the warm milk over the roux and onions. Stirring frequently to remove any clumps.
- 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.
- Season with salt, pepper, and nutmeg. Strain through a fine mesh strainer.
- Return to pot and adjust seasoning. Finish the sauce as desired.
