One of the five
mother sauces of French cooking,
Béchamel, or white sauce, makes an appearance in many French dishes. It is also the foundation for many other classic sauces.
Béchamel is made from equal parts flour and butter, then thinned with milk. Add cheese and it becomes Mornay. Another option is to add mustard powder for a zesty kick. The options are bountiful.
Makes 2 1/2 cups
6
tbsp butter1/4
cup flour1
bay leaf2 1/2
cups milk1/4
tsp salt
Add the flour and butter to a medium saucepan and place over medium heat. As the butter melts, begin incorporating it into the flour with a whisk until it is combined and a thick yellow paste is produced. Add the bay leaf. Continue stirring and cooking for a few minutes more, just before the flour begins to turn brown. The flour will give off a slightly nutty aroma. At this point you have what is known as a roux. Well done.
Turn the heat down to its lowest setting. Add the milk, a little at a time, stirring constantly with a whisk. As the milk becomes incorporated, add some more until the sauce becomes thinner. When lumps appear, stop adding milk and whisk until they disappear. Continue until all the milk is added and the sauce is smooth.
Turn the heat up again to medium. Stir constantly until the sauce barely simmers. Remove from heat and discard the bay leaf. Salt to taste.
If you are not using the sauce immediately, transfer it to a bowl and allow the sauce to cool slightly. Lay a sheet of plastic wrap directly over the surface of the sauce. This will prevent it from developing a nasty skin that will lead to lumps upon reheating.