MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bechamel Sauce
Categories: Sauces, Herbs, Dairy
Yield: 4 Cups
8 tb Unsalted butter
2/3 c A-P flour
2 c Whole milk
2 c Light cream
1 cl Garlic
2 Bay leaves
1 Sprig of thyme
Espelette pepper
In a medium pot over medium heat, melt the butter. When
the foam begins to subside, whisk in the flour and cook,
stirring frequently until the mixture begins to smell
toasty but does not brown, 1 1/2 to 2 minutes; remove
from heat.
Meanwhile, in a medium pot, combine the milk, cream,
garlic, thyme, and bay leaves. Bring to a boil, remove
from heat, and set aside to infuse for 5 minutes. Strain
the milk-cream mixture, then slowly pour it into the
butter-and-flour mixture while whisking continuously.
Return to medium-high heat and bring to a boil while
continuously whisking. Lower the heat to simmer and cook
until the sauce thickens, about 2 minutes. Remove from
heat and season to taste with salt and Espelette pepper.
Use immediately, or transfer to a heatproof container,
cover the surface with plastic wrap, and refrigerate for
up to 3 days.
RECIPE FROM:
https://www.saveur.com
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