Bechamel - Basic White Sauce

Ingredients

• 2 cups milk
• 1 slice onion, large
• 1 bay leaf
• 1/2 teaspoon peppercorn
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 1 pinch nutmeg
• salt
• white pepper

Directions

1. 1

   Scald the milk with the onion, bay leaf and peppercorns.

2. 2

   Cover and let infuse off heat for 10-15 minutes.

3. 3

   In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.

4. 4

   Off heat, strain in the hot milk.

5. 5

   Whisk well, then bring to a boil, whisking constantly until the sauce thickens.

6. 6

   season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.

7. 7

   NOTE: This make what is called a "MEDIUM" Bechamel.

8. 8

   For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.

9. 9

   For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.