Béchamel
Primary uses of Béchamel Szuce: vegetable gratins, lasagna, as
a base for soufflés
2 ounces butter
3 tablespoons flour
3 cups milk
1/2 yellow onion
3 cloves
1 bay leaf
salt and pepper to taste
Place the milk, onion, cloves and bay leaf into a saucepot, heat over
low heat for 15 minutes to allow flavors to invuse. In another
saucepot, melt the butter over low heat. Whisk in the flour,
cooking for 2 or 3 minutes without browning. Remove the onion
and spices from the milk and slowly whisk the warm milk into the roux
(the cooked flour and butter mixture). Simer the sauce gently
for 15 minoutes to cook out the floury flavor - don't allow the sauce
to stick to the bottom of the pot. Stir in the cheeses.
Season to taste with salt and white pepper. (Note - you can
make the sauce without infusing the onion and spices. Make the
roux, whisk in the milk, proceed as above.)