December 22, 2004
Heavy Bechamel Sauce
Used for souffles
Ingredients:
3 tbsp butter
3 tbsp flour
1 cup milk
(1 small onion studded with 2-3 whole cloves)
(1/2 small bay leaf)
salt
pepper
(a grating of nutmeg)
Directions:
Melt butter over low heat. Add flour and blend over low heat for 3-5 minutes. Slowly stir in the milk. For better consistency, you may scald the milk beforehand; but be sure - to avoid lumping - that the roux is cool when you add it. Add the onion and bay leaf. Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in a 350o oven for 20 minutes to cook slowly. Strain the sauce, then season with salt, pepper and nutmeg.
Notes: I didn't use any of the ingredients listed in parentheses, and it still tasted great.
Yield: 1 cup
From The Joy of Cooking
Posted by dahl at December 22, 2004 04:10 PM