France · Sauce
Béchamel Sauce (Louisiannaise)
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Sign inSauce béchamel is one of the basic sauces of French Cuisine. This variation is used in Louisiana for seafood dishes, especially crab meat.
Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 1 cup milk
- ¼ ea. onion or 2 garlic cloves
- 1 bay leaf
- 1–2 tbsp butter
- 1–2 tbsp flour
- Salt
- Pepper
Method
- Warm the milk, then add the onion and bay leaf. Steep for 15 minutes.
- Melt the butter in a saucepan.
- Whisk in the flour, and cook on medium to medium-high heat to make a roux.
- Gradually whisk in the milk.
- Cook, stirring constantly, until thick.
- Season with salt and pepper.