Basic Bechamel Sauce
Basic Bechamel Sauce
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  • 3 cups (750 ml) milk
  • 1 small onion, peeled
  • 2 cloves
  • 1/4 cup (60 ml) flour
  • 1/4 cup (60 ml) butter
  • Salt and pepper
  • Nutmeg (optional)
  • Preparation
  • In a small saucepan, pour milk. Stud onion with cloves and add to milk. Simmer over low heat for about 5 minutes.
  • Meanwhile, in another small saucepan, prepare roux (a cooked mixture of flour and butter). With a whisk, cook flour with butter until melted and just blond.
  • Remove onion from milk. Pour hot milk into roux and cook, whisking constantly until mixture thickens. Adjust seasoning with salt and pepper (use white pepper for a white b├ęchamel). Add a pinch of nutmeg, if desired.
  • Description
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