Béchamel Sauce Recipe: My Favorite of All the Mother Sauces

CLASS:  CA1120 RECIPE: Béchamel Sauce

CHEF: J Thomas YIELD: 1qt.

1 Qt.        Whole Milk 

1/4 ea.     Small whole onion 

1 ea.          Bay leaf, small 

1 ea.           Whole clove 

As needed   White Roux 

Stick bay leave to onion half with clove, set aside.

Slowly bring milk to a low boil in a 2 qt. saucepan. 

Add white roux to milk until desired consistency is reached.

Add onion piquet and simmer for 20-30 minutes.

Discard onion piquet.

Strain through chinoise and cool.  


This recipe, although so simple, has become one of my favorites of all the mother sauces. It really is just so delicious, and the onion pique adds so much!