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Title: Becamel Sauce Categories: Sauces Yield: 1 Servings 8 oz Butter 8 oz Flour 1 ga Milk 1 Onion 4 Bay leaf 1 pn Kosher salt 1 pn Nutmeg 1 pn White pepper 1 tb Black peppercorns 1 pn Cayenne 4 Clove 1. Heat butter, add flour to make a roux. 2. Scald milk, gradually add to roux, whisking steadily. 3. Bring to a boil, stirring, reduce heat to a simmer. 4. cut onion in half, make a slice in each half, insert a bay leaf in each half. stick 2 cloves in each half. Add to sauce & simmer for 20 minutes, keep stirring, if too thick add more milk. 5. Season lightly. Spices should not dominate sauce. 5. remove clove & bay leaf from onion, puree sauce. 6. strain through cheesecloth or a semi - fime mesh colander. This is a thick sauce. NOTES : YIELD 1 gallon Recipe by: S.C.I. Posted to recipelu-digest Volume 01 Number 524 by CuisineArt |