Bechamel Sauce Recipe #117939
This is the sauce I use in my lasagna recipe, along with bolognese sauce. It's from the local paper, but considered one of the classic mother sauces.
by Mole
40 min | 15 min prep
SERVES 8 , 4 Cups
- 5 tablespoons butter
- 1 onion
- 1 tablespoon black pepper (fresh ground)
- 1/2 teaspoon clove (ground)
- 2 large bay leaves, broken
- 3 large garlic cloves, crushed
- 4 1/2 tablespoons flour
- 4 1/2 cups milk
- 1/4 cup heavy cream
- 1 teaspoon fresh thyme leave
- 1 teaspoon salt
- Set 4 QT saucepan over medium heat, add butter, onion, pepper, cloves, bay leaves,.
- and garlic. Sautee until aromatic, about 4 minutes.
- Blend in the flour and stir about 3 minutes.
- Gradually add the milk and stir until it boils lightly (may need to increase to Med-High heat).
- Once boils, lower heat and simmer uncovered about 8 minutes, or until sauce is thick enough to coat a spoon and has no raw flour taste.
- Pour through a fine strainer, stirring and pressing to extract all the flavors. Stir in the cream, salt (add to taste, may not need the entire TSP) and finally the thyme.
- Use immediately.
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5 stars