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Sep 25, 2017

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Bechamel Sauce
by Tina Caputo
Magazine Issue: U.S. Vol 4.6
Bechamel Sauce

2 cups milk
1/4 cup finely diced onion
Aromatics: 1 bay leaf, 3 parsley sprigs, 2 thyme sprigs
3 1/2 T butter
3 1/2 T flour
Salt and freshly ground white pepper
Grated nutmeg
1/3 to 1/2 cup chopped herbs: chervil, thyme and tarragon, or chopped parsley mixed with other herbs of your choice

Heat milk with onion and aromatics in a heavy saucepan over medium heat. Turn it off just before it boils and set aside for 15 minutes to steep.

In another saucepan, make a roux by melting the butter, adding the flour and stirring constantly over medium heat two minutes. Quickly pour milk through a strainer into the roux and whisk until thickened. Stir until sauce comes to a boil. Set pan over very low heat or transfer to a double boiler. Cook 25 to 30 minutes, stirring occasionally. Season with salt, pepper and nutmeg to taste. Add chopped herbs.

If you're not ready to use the sauce right away, lay a piece of plastic wrap directly on the surface to prevent a skin from forming.

Cross References:
Caputo's Corn Chowder
Blood Orange, Avocado and Tomato Salad
Tossed Spinach Lasagne and Goat Cheese Gratin

Original Source:
The $75 Virtual Vittles Party

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