Bechamel Sauce
Author: Kitchens
  • 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.
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