Yield: 2 quarts
- Onion Piquet (optional)
- 1/2 gallon whole milk
- 1/2 cup flour
- 1/2 cup butter
- Salt, white pepper and nutmeg, to taste
Add the onion piquet to the milk in a heavy saucepan and simmer for 20 minutes.
*Onion Piquet: Tack a bay leaf onto a small peeled onion using a clove.
In a separate 12" cast iron skillet, make a white roux with the flour and butter: Melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes.
Before the roux begins to brown, remove the onion piquet from the milk and gradually add the hot milk to the roux while stirring constantly to prevent lumps. Bring to a boil. Reduce heat, add seasonings and simmer for about 10 minutes. If your sauce has lumps you can strain it through a cheesecloth lined strainer. If storing in the refrigerator before use, place plastic wrap directly on the surface of the sauce to prevent a skin from forming.
Small Béchamel Sauces
Quantities given are for 1 quart of béchamel. Don't forget to season your sauces with salt and pepper, as necessary.
Add to béchamel 8-12 fluid ounces scalded cream and a few drops of lemon juice.
Add to béchamel 4 oz grated Gruyère and 1 oz grated Parmesan. Thin as desired with scalded cream. Remove the sauce from heat and swirl in 1/4 cup butter.
Add to béchamel 8 oz grated Cheddar or American cheese, a dash of Worcestershire, 1 tablespoon of Grannie's Sweet & Tangy Mustard and 2 tablespoons of Grinders Molten Hot Sauce. Of course, there are countless other possible variations to this sauce.