Bechamel Sauce
Recipe type: Sauces
Serves: 1 2/3 cups
  • 2 Tablespoons minced yellow onion
  • 2 ounces ground veal (use only if sauce is for meat or poultry)
  • 1 small sprig fresh thyme or a pinch of dried thyme
  • 1/2 bay leaf
  • pinch nutmeg
  • 4 Tablespoons butter (no substitute)
  • 1/4 Cup unsifted flour
  • 2 Cups milk
  • 1/2 teaspoon salt (approx.)
  • 1/8 teaspoon white pepper
  1. Melt 3 tablespoons butter in a double boiler top over direct moderate heat; blend in flour, slowly add milk, and heat, stirring, until thickened. Mix in salt and pepper. Set over simmering water. Stir-fry onion in remaining butter for 3-5 minutes over moderate heat until limp. Add veal if sauce is for meat or poultry, and stir-fry until no longer pink. Add to sauce along with remaining ingredients; cover and cook 1 hour over simmering water; beating now and then with a whisk and scraping bottom and sides of pan with a rubber spatula. Strain sauce, taste for salt and adjust.
Be careful when removing lid not to let the water condensed on the lid drop in the sauce.

Serve hot or use as a base for other sauces.

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