Recipe - Becamel Sauce

8 ounce Butter
8 ounce Flour
1 ga Milk
1 Onion
4 Bay leaf
1 pn Kosher salt
1 pn Nutmeg
1 pn White pepper
1 tablespoon Black peppercorns
1 pn Cayenne
4 Clove

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

Recipe by: S.C.I.

Posted to recipeludigest Volume 01 Number 524 by CuisineArt
CuisineArt@aol.com on Jan 14, 1998