Bchamel Sauce

Yield: 1 gal (4 L)

U.S.

Metric

Ingredients

I

Roux:

1.

8 oz

250 g

Clarified butter

2.

8 oz

250 g

Bread flour

1 gal

4 L

Milk

3.

1

1

Bay leaf, small

1

1

Small whole

4.

onion, peeled

5.

1

1

Whole clove

to taste

to taste

Salt

to taste

to taste

Nutmeg

6.

to taste

to taste

White pepper

Calories, 40; Protein, 1 g; Fat, 3 g (63% cal.); Cholesterol, 10 mg; Carbohydrates, 3 g; Fiber 0 g; Sodium, 30 mg.

Procedure

Review instructions for making and incorporating roux (p. 163). Heat the butter in a heavy saucepot over low heat. Add the flour and make a white roux. Cool the roux slightly. In another saucepan, scald the milk. Gradually add it to the roux, beating constantly.

Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer.

Stick the bay leaf to the onion with the clove and add to the sauce. Simmer at least 15 minutes or, if possible, for 30 minutes or more. Stir occasionally while cooking.

Adjust the consistency with more hot milk, if necessary.

Season very lightly with salt, nutmeg, and white pepper. Spice flavors should not dominate.

Strain the sauce through a china cap lined with cheesecloth. Cover or spread melted butter on surface to prevent skin formation. Keep hot in a bain-marie, or cool in a cold-water bath for later use.

Variations

Light B├ęchamel

Heavy B├ęchamel

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