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France / Sauces & condiments
Wikibooks
Béchamel Sauce (Louisiannaise)
Sauce béchamel is one of the basic sauces of French Cuisine. This variation is used in Louisiana for seafood dishes, especially crab meat.
Ingredients
ScaleNo serving count in the source — scale by factor
- milk1 cup
- onion or garlic, or 2 garlic cloves1/4 ea.
- bay leaf1
- butter1–2 tbsp
- flour1–2 tbsp
- salt
- pepper
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
