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.
Check out more of Chef Tony’s recipes over on Youtube.
Mother Sauce: Bechamel
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 1 Tbsp Vegetable Oil
- 1 oz Onion, Minced
- 8 oz White Roux (1 part butter/fat to 1 part flour)
- 2 1/2 quart Milk, Whole, warm
- Salt to taste
- Spiceology White Pepper, Ground to taste
- Nutmeg, grated to taste
Instructions
- 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.
