SAUCE BÉCHAMEL

SAUCE BÉCHAMEL

Ingredients:
½ cup all-purpose flour
¼ pound (1 stick) organic unsalted butter
3 cups organic whole milk
2 whole cloves
1 bay leaf
½ organic white onion

Directions:
Kosher salt, to taste
A few twists of black pepper
1. Place the flour and the butter in a sauce pot over low heat. Stir for about 5 minutes.
Do not brown the flour.
2. Add the milk and whisk to combine. Stick the cloves through the bay leaf into the
onion half and add it to the milk mixture.
3. Season the mixture to taste with the salt and pepper and then bring it to a simmer
and cook until the sauce is thick enough to coat the back of a spoon.
Chef’s Note: The addition of two cups of shredded Gruyére cheese melted in
this sauce will result in Mornay Sauce, which is great for dishes such as
macaroni and cheese or steamed vegetables.
VELOUTÉ SAUCE
PREP TIME: 5 MINUTES | COOK TIME: 15 MINUTES | READY IN: 20 MINUTES
One of the five classic French mother sauces, this sauce can become the hearty core
of many recipes, including the Harvest Eating chicken pot pie.
MAKES 5 CUPS