Basic Bchamel Sauce

http://www.foodnetwork.ca/recipes/print.html?dishid=8326

Courtesy of : Laura Calder

Ingredients
1 cup milk
A piece of onion or garlic
1 bay leaf
1 to 2 Tbsp butter
1 to 2 Tbsp flour
salt and pepper

Directions
1. Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes. Melt the butter in a saucepan.
Whisk in the flour and cook for a minute. Gradually whisk in the milk. Cook, stirring constantly, until thick.
Season.
2. For thick bchamel, use ratio of 2 tablespoons butter + 2 tablespoons flour for 1 cup/250 ml milk
3. For very thick bchamel for souffl base: 3 tablespoons butter, 5 tablespoons flour, 1 cup/250 ml milk. It
makes the souffl more stable.

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4/28/2013 19:00