Classic Bechamel: White Sauce

1. 1

   In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan.

2. 2

   Keep the milk on low heat.

3. 3

   Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan.

4. 4

   Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.

5. 5

   Cook for 2 to 3 minutes to coat the flour and remove the starchy taste.

6. 6

   Do not allow to brown.

7. 7

   Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously.

8. 8

   Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk.

9. 9

   Cook for 5 minutes until sauce is thick enough to coat the back of a spoon.

10. 10

    Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.

11. 11

    To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.

12. 12

    Serve with fish, shellfish, vegetables or egg dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.