Bechamel Sauce or White SauceIngredients:
In a medium heavy saucepan, melt butter over low heat. When butter
starts to foam, add the flour all at once, mixing well with a
wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly
to incorporate and cook flour. Remove pan from heat and let stand,
up to 15 minutes.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).
Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.
From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright.
Posted by Cathy H.