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Bechamel (Basic White Sauce)

To make a béchamel sauce firs make a blonde roux in a medium sauce pan on medium heat and then add the milk. Add the rough chopped onion and a bay leaf and stir. Cook on medium until the milk reaches a boil and turn the heat down until the milk is at a simmer so as to reduce the water content. Stir constantly, frequentily scraping the bottom. When the sauce is thick and clings well to the spoon turn the heat down to low. Take the sauce pot off the heat and then strain the sauce through a siv or colander so as to catch the onions and bay leaf.

  • 1/2 quart of milk
  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 1 1/2 tablespoon
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