How To Make Bechamel Sauce
Originally of Italian origin, the béchamel sauce is the standard white sauce. Immigrating from Tuscany, Italy to the royalty of France, the béchamel, previously named Balsamella, was easily adapted into the rich French cuisine. They renamed it after the chief steward to King Louis XIV, the marquis de Bechamel, and quickly found a number of delicious recipes to adapt it into. As the original cream sauce, béchamel is the basis of most anything cheese sauce you can think of—alfredo, the cheese of mac & cheese, mornya, natua and soubise. By starting with a roux and adding in some warmed milk, chopped onion and a clove or two, the end product is this thick, minimally spiced sauce that can be altered to your heart’s desire.
2 fl oz butter, clarified
2 oz flour
1 ¼ qt milk
Salt and pepper to taste
Onion Piquest Ingredients:
¼ yellow onion
1 whole clove
1 bay leaf
1. Put butter in medium sauce pan and cook on medium heat. Add in flour all at once and whisk constantly until it turn a golden brown in color. Once roux is completed, remove from burner and let cool.
2. Heat milk to boil with onion piquet.
3. Slowly add to the roux, whisking constantly. Let simmer for 30-45 minutes, skimming occasionally.
4. Strain through a chinois, season to taste and adjust consistency to liking.
5. Serve cooled or hot depending on recipe and preference. Melted butter may be added to the top of the sauce to prevent a skin from forming.