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Bechamel Sauce
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Submitted by:
Jimmy |
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This is a classic mother sauce of milk and roux |
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INGREDIENTS:
- 2 tablespoon(s) , Unsalted Butter
- 2 tablespoon(s) , Flour
- 1 quart(s) , Milk
- 1 small , Onion
- 1 teaspoon(s) , Salt
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| Instructions: |
Scald 1 qt. milk while being careful not to curdle.
In a saucepan, melt butter, add flour, combine well and whisk until golden brown. Gradually stir in the scalded milk, then add the onion. Cook over low heat for about an hour, stirring occasionally.
Strain through cheesecloth. |
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