Basic Béchamel Sauce

Ingredients

• 1 cup milk
• a piece of onion or garlic
• 1 bay leaf
• 1 to 2 tbsp butter
• 1 to 2 tbsp flour
• salt and pepper

Procedures

1. Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes.
2. Melt the butter in a saucepan.
3. Whisk in the flour and cook for a minute.
4. Gradually whisk in the milk.
5. Cook, stirring constantly, until thick.
6. Season.

Notes

• For thick béchamel, use ratio of 2 tablespoons butter + 2 tablespoons flour for 1 cup / 250 ml milk.
• For very thick béchamel for soufflé base: 3 tablespoons butter, 5 tablespoons flour, 1 cup / 250 ml milk. It makes the soufflé more stable.