Bechamel Sauce - Traditional Recipe

Bechamel is a traditional white sauce that is made by adding flavored warm milk to a roux.  There are many variations but this is a standard recipe and the one we used with the breakfast crepes in the breakfast club class.

Ingredients:

2 cups milk
3 tbsp. butter
6 tbsp all purpose flour
1 bay leaf
1/2 tsp mace (or nutmeg)
1 thick slice of onion

Heat milk in a saucepan to just below boiling and then remove from heat.  Add bay leaf, mace and onion.  Allow flavorings to steep for 1/2 hour then strain to remove flavorings.

Heat another saucepan over medium heat and melt butter.  Add flour and mix until it forms a thick paste or roux.  Do not cook the roux until it browns.  The sauce should be white.  As soon as it is mixed, begin adding the flavored milk from the other sauce pan until it reaches a somewhat thick consistency and salt to taste.  Simmer for just 3 or 4 minutes.   Add more milk as needed to get the sauce to the desired consistency before using.

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