10789 30 mins 20 mins 2 cups Mon Oct 22 07:29:00 -0700 2007 Fri Feb 13 09:15:00 -0800 2009 Easy French CHOW http://www.chow.com/recipes/10789 Fri, 13 Feb 2009 17:15:00 GMT A basic recipe for "white sauce" A basic recipe for "white sauce." Béchamel, a flour-thickened milk sauce, is one of the basic “mother sauces” of classic French cooking. It’s found in pasta dishes such as Lasagne alla Bolognese and is often used in creamed-vegetable recipes.

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Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown.

Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk. Add bay leaf and cook until just thickened, stirring often, about 10 minutes.

Stir in nutmeg and salt. Season with ground white pepper. Cool sauce slightly. Discard bay leaf before using.

]]> http://www.chow.com Kate Ramos 67 Condiment/Sauce 4 tablespoons unsalted butter (1/2 stick)

]]> 94 1/4 cup minced shallots (optional)

]]> 1/4 cup all-purpose flour

]]> 2 cups warm whole milk

]]> 77 1 bay leaf

]]> 308 1/8 teaspoon ground nutmeg

]]> 301 1/2 teaspoon kosher salt

]]> 805 milk 686 creamy 945 cream sauce 418 dairy 752 euro 1527 basic 3678 bechamel 745 ethnic 1071 classic 744 indulgent 384 easy 695 quick 1046 cold weather 1021 comfort 1031 cozy 1 chow 5931 kate ramos 435 vegetarian 1619 omnivore 376 lasagna 88 mother