Just because a sauce is a French mother sauce doesn’t mean it is hard to make. In this recipe, I will show you how easy it is to make a traditional bechamel. I’ll even give you a secret tip on how to make a lump-free sauce. This classic white sauce is, by nature, a basic sauce. However, when you pair it with additional flavors, the bechamel sauce transforms into delicious derivative sauces like Mornay (cheese sauce), soubise (onion sauce), crème (cream sauce) and even sausage gravy. Bechamel can be used with vegetables, chicken, pork, veal, and pasta dishes.


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Ingredients:
2 cups or 500ml Milk
2 tbsp or 30g Butter
2 tbsp or 20g Flour
1/2 Onion or 50g
1 Bay Leaf
1 Clove
1/4 tsp White Pepper
1/4 tsp Salt
1/4 tsp Nutmeg


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