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Sunday Cooking Lesson: Béchamel Sauce (Classic French Version)
Adapted from The Professional Chef
Yield: 3 1/2 quarts 1x
Prep: 20 minsCook: 45 minsTotal: 1 hour 5 minutes
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Ingredients
- 1 cup clarified butter
- 1 3/4 cups all-purpose flour
- 2 fluid ounces clarified butter
- 2 ounces minced onions
- 4 1/2 quarts whole milk
- Salt
- White pepper
- Grated nutmeg
Instructions
- In a medium sauté pan melt over medium heat, add clarified butter and once hot, stir in flour with a wooden spoon. Heat and stir for about three minutes to form a “white roux”. The color will be barley colored and chalky. Remove from heat and set aside.
- In a sauce pan, heat milk to scalding but do not boil.
- In a larger pan, heat two tablespoons of clarified butter over low to moderate heat and add onions. Cook for 6-8 minutes until the onions are translucent.
- Add the white roux from the first step and stir to combine. Cook until very hot, about two minutes.
- Add the hot milk one third at a time, whisking during each addition. Bring to a boil then reduce to a simmer and cook 30 minutes.
- Add seasoning to taste.
- Strain through a double cheese cloth and serve or hold refrigerated for other sauces or dishes.
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