Side Pannel
Becamel Sauce
Ingredients List
- 8 oz Butter
- 8 oz Flour
- 1 ga Milk
- 1 Onion
- 4 Bay leaf
- 1 pn Kosher salt
- 1 pn Nutmeg
- 1 pn White pepper
- 1 tb Black peppercorns
- 1 pn Cayenne
- 4 Clove
Directions
1. Heat butter, add flour to make a roux.
2. Scald milk, gradually add to roux, whisking steadily.
3. Bring to a boil, stirring, reduce heat to a simmer.
4. cut onion in half, make a slice in each half, insert a bay leaf in each
half. stick 2 cloves in each half. Add to sauce & simmer for 20 minutes,
keep stirring, if too thick add more milk.
5. Season lightly. Spices should not dominate sauce.
5. remove clove & bay leaf from onion, puree sauce.
6. strain through cheesecloth or a semi - fime mesh colander. This is a
thick sauce.
NOTES : YIELD 1 gallon
2. Scald milk, gradually add to roux, whisking steadily.
3. Bring to a boil, stirring, reduce heat to a simmer.
4. cut onion in half, make a slice in each half, insert a bay leaf in each
half. stick 2 cloves in each half. Add to sauce & simmer for 20 minutes,
keep stirring, if too thick add more milk.
5. Season lightly. Spices should not dominate sauce.
5. remove clove & bay leaf from onion, puree sauce.
6. strain through cheesecloth or a semi - fime mesh colander. This is a
thick sauce.
NOTES : YIELD 1 gallon
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