Sauce recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4523389

Béchamel Sauce (Louisiannaise)

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4523389

License: CC BY-SA 4.0 · Wikibooks contributors

#creole #easy #french #louisiana #recipes for béchamel sauce #recipes using bay leaf #recipes using butter #recipes using cow milk #recipes using wheat flour #recipes without cooking time #recipes without servings
Sauce

Ingredients

Scale
  • 1 cup milk
  • ¼ ea. onion or 2 garlic cloves
  • 1 bay leaf
  • 1–2 tbsp butter
  • 1–2 tbsp flour
  • Salt
  • Pepper

Directions

  1. Warm the milk, then add the onion and bay leaf. Steep for 15 minutes.
  2. Melt the butter in a saucepan.
  3. Whisk in the flour, and cook on medium to medium-high heat to make a roux.
  4. Gradually whisk in the milk.
  5. Cook, stirring constantly, until thick.
  6. Season with salt and pepper.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.