Basic Beschamel Sauce

1/2 cup (1 stick) butter, room temperature, divided
1/4 (1 oz) medium onion, finely diced
3 cups whole milk
1/4 tsp iodized salt
1/4 tsp white pepper
1/4 tsp grated nutmeg
1/4 cup all-purpose flour

In a small saucepan over low heat, add the onion & 1/4 cup of butter & sautè until very soft, but do not brown. In another saucepan, scald the milk. Stir the sautèed onions into the milk along with the salt, pepper & nutmeg.

Make a blonde roux by mixing the remaining 1/4 cup butter & the flour in a small bowl. Add the roux to the simmering milk & cook until the mixture coats the back of a spoon.

NOTE:
I took the advice of the reviews that go with the original recipe to only make half of the recipe.  This post reflects those changes. The above amount fits just nicely into a 13 by 9 inch baking pan, after you add it to the macaroni that is. (But you might need to place a baking sheet under it, just in case it bubbles over!)

Source
Diners, Drive-Ins & Dives
Recipe by Patrick Rhea, Chef & Owner of
Dell Rhea's Chicken Basket in Willowbrook, IL


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