Bechamel Sauce

Instruction​

• In a sauce pan, create a roux on medium heat by mixing a 1:1 ratio of flour and butter

• Whisk the mixture on medium high until it bubbles

• Set aside to cool

• Heat a separate pot on low

• Add 4 times the amount of milk as your roux ingredients

• Infuse the milk with:

• roughly chopped white onions

• salt

• white pepper (black pepper will change the color of the sauce)

• a pinch of nutmeg

• bay leaves

• whole garlic cloves

• lemon juice

• Mix the roux and the milk together slowly, stirring constantly

• You can either add the milk cold to the warm roux or add the milk warm to a cold roux
  The latter is better for infusing the flavors in the milk

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This is a French Mother Sauce

It is a base, from which you can customize in many ways to fit your dishes. For example, you can add:

• Grated parmesan cheese

• Cheddar to make a Macaroni & Cheese sauce

• Chicken stock

• Just go crazy and turn it into whatever you want