Bechamel Sauce

One of the mother sauces, this is a great addition to any vegetable dish, meat dish, or even pasta if you want it. It is a good white sauce that compliments many dishes.

Ingredients:
              1 gallon milk
              1 onion, piquet
              6 ounces clarified butter
              6 ounces flour, sifted
              Salt to taste
              Black pepper to taste
              1/8 teaspoon nutmeg

1. Gather all ingredients and equipment

2. In a saucepan, heat the milk with the onion piquet and simmer for 10 minutes

3. In another saucepan heat the clarified butter

4. Gradually add the flour to the butter to make a roux. Using a wooden spoon, mix thoroughly, and cook it approximately 5 to 6 minutes to make a white roux. Remove from the heat and cool slightly

5. Remove the onion piquet from the milk

6. Temper the milk into the roux by gradually adding the hot milk, whisking constantly. Heat to a boil; reduce to a simmer

7. Season to taste with salt, pepper, and nutmeg