Béchamel Sauce is the base of many other sauces, see the "Béchamel - Small Sauces" recipe for variations.

YIELD: 1 GAL ( 4 L )
U.S., METRIC, INGREDIENTS

for the Roux:
8 oz 250 g Clarified butter
8 oz 250 g Bread flour

1 gal, 4 L, Milk
1, 1, Bay leaf, small
1, 1, Small whole onion, peeled
1, 1, Whole clove
to taste Salt
to taste Nutmeg
to taste White pepper

1. Review instructions for making and incorporating roux (Roux recipe).
2. Heat the butter in a heavy saucepot over low heat. Add the flour and make a white roux. Cool roux slightly.
3. Gradually add the milk to the roux, beating constantly.
4. Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer.
5. Stick the bay leaf to the onion with clove and add to sauce. Simmer at least 15 minutes or, if possible, 30 minutes or more. Stir occasionally
while cooking.
6. Adjust consistency with more hot milk, if necessary.
7. Season very lightly with salt, nutmeg, and white pepper. Spice flavors should not dominate.
8. Strain the sauce through a china cap lined with cheesecloth. Cover or spread melted butter on surface to prevent skin formation.

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