Make Basic White Sauce (Bechamel)
Basic white sauce, or bechamel, is an important "starter" sauce for myriad recipes. It's used as the base for souffles, for Greek moussaka, for homemade macaroni and cheese, and it's the starting point for dozens of other sauces, like cheese sauce or mustard sauce. This recipe makes about 3 cups, but it's easily adjusted.
Instructions
1. Scald the milk in a small saucepan over medium-low heat just until it steams.
2. In another saucepan, melt the butter and onion over medium heat and cook just until the onion loses its raw odor, about 2-3 minutes.
3. Stir in all remaining ingredients except the milk.
4. Cook, stirring constantly, for about 3-5 minutes. Do not let the pan get too hot, and do not let the mixture turn golden. It's important that everything stay white.
5. Slowly whisk in the milk and bring to a simmer. Simmer slowly for about 20 minutes, stirring occasionally.
6. The sauce should be at a medium thickness; to thin it out, add more milk. To thicken it, continue to simmer. Keep in mind that it will thicken considerably as it cools.
7. Strain the sauce into another container and discard the onions, thyme, pepper flakes and peppercorns.
Tags: about minutes, Basic White, Basic White Sauce, just until, Make Basic