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Bechamel Sauce

chef.jackson's picture
Ingredients
  Butter 1 Ounce
  Onion 1 Small, peeled
  Small onion 1
  Small carrot 1 , peeled
  Carrot 1 Small, peeled, halved lengthwise
  Milk 1⁄2 Pint
  Creamy milk 1⁄2 Pint
  Bay leaf 1 , crushed
  Bay leaf 1 , lightly crushed
  Peppercorns 6
  Mace blade 1
  Mace 1 Teaspoon
  Clove 1
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

GETTING READY
1) Stick a clove into the peeled onion.

MAKING
2) In a 1 1/2-pint microwavable dish, add the milk, onion, carrot slices, bay leaf, peppercorns, mace and microwave uncovered on HIGH for 2 minutes.
3) Cover the dish and let it rest for at least 10 minutes.
4) In a 11 pint microwavable measuring jug, add butter and microwave loosely covered for 30 seconds.
5) Mix in the flour, and microwave on HIGH for another minute.
6) Strain the milk that has been resting into the jug and whisk continously to ensure no lumps of flour remain.
7) Sprinkle salt and microwave the contents of the jug for 3 more minutes, stirring it every 1 minute.

SERVING
8) Whisk the Bechamel Sauce well before serving hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Milk
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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