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Basic bechamel sauce
Basic bechamel sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Enhance bechamel sauce with onion, nutmeg, and bay leaf for extra flavor.
Ingredients:
  • Melted butter, for greasing
  • 500mls (2 cups) milk
  • 1 bay leaf
  • 1 thick slice unpeeled brown onion
  • 30g (1 1/2 tbsp) butter
  • 50.00 ml plain flour
  • 0.60 gm salt
  • 1/4 tsp ground white pepper
  • Pinch ground nutmeg
Instructions:
  • Gather and prep all your ingredients. Utilize a fresh or dried bay leaf by folding it along the vein to enhance the oils and aroma. Consider ground white pepper for a smoother sauce appearance. Opt for a 3.5-liter (14-cup), 20cm diameter saucepan for even heating. If not using the sauce right away, create a sauce cover by brushing a sheet of non-stick baking paper with melted butter.
  • In a medium saucepan over medium heat, combine milk, bay leaf, and onion. Bring to a boil to your desired thickness. Remove from heat when small bubbles form. Let it cool for 5 minutes to enhance flavor. Strain mixture into a heat-resistant jug, removing bay leaf and onion.
  • Melt butter in a saucepan over medium heat until foaming. Add flour, stir for 1 minute until bubbling and thickened. Be careful not to brown the roux.
  • Remove the saucepan from the heat and place it on a damp cloth to prevent slipping. Slowly pour in half of the warm infused milk while whisking constantly until smooth. Gradually mix in the rest of the milk until the mixture is smooth. Make sure to fully incorporate the milk into the roux to avoid lumps. If you don't have a whisk, use a wooden spoon and add the milk in portions until half is added, then proceed as if using a whisk.
  • Heat the saucepan over medium heat, stirring constantly until the sauce thickens and comes to a boil. Continue stirring as it boils to ensure a smooth consistency. Reduce heat to low and simmer uncovered for 3 minutes, stirring occasionally. Remove from heat, let bubbles subside, then season with salt, pepper, and nutmeg to enhance flavors.
  • To store the sauce for later use, cover it directly with a lid or plastic wrap and store at room temperature for up to 3 hours or in the fridge overnight. Serve the warm sauce over steamed vegetables or grilled chicken when ready.
  • For the microwave method, combine milk, bay leaf, and onion in a microwave-safe jug. Microwave on High for 3-4 minutes until the milk boils. Let it cool for 5 minutes, then strain out the bay leaf and onion. In a separate bowl, melt butter in the microwave for 1 minute until foamy. Whisk in flour and microwave for 30 seconds. Gradually add strained milk, whisking constantly. Microwave, whisking every minute, for 4-6 minutes until the sauce thickens and boils.

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