This recipe is more difficult compared to our easy version, but also much closer to the original. Suggested if you want better results and have more time to spend: for food enthusiasts only!
Ingredients (for 2)
- 1/2 cup milk
- 1/2 tbsp wheat flour
- 1/2 tsp nutmeg
- 2 tbsp butter
- 1 tbsp bay leaves
- 1/4 onion
- 1/2 tsp cloves
- salt & black pepper
Directions
- First off, prepare the aromatic milk: take a saucepan and add milk, onions in large chunks, black pepper, cloves and bay leaves
- Heat very slowly up to simmering point (about 8-10 minutes), then remove from heat and strain the milk, discarding the spices and onions
- Take another saucepan and melt butter at medium/low heat, paying attention not to turn it brown
- When the butter is melted, stir in the flour very slowly and continue stirring until the flour gets smooth and with a sandy but not brown color (about 5 minutes)
- Now that you have your so-called “roux”, start to gradually stir in the aromatic milk, whisking constantly
- As the sauce start to thicken, add more milk, calibrating the quantity of milk to get to the desired thickness
- After 10-15 minutes of whisking, your sauce will get glossy, smooth and thick
- Season with nutmeg and salt and your white sauce is ready!
Tips from the Chef
- For the flour not to curdle, remove the saucepan from heat before adding more flour, whisk fast and then return to heat
- Bechamel sauce can be used as ingredient in a variety of recipes: from Italian lasagne to French meat or boiled vegetables with sauce, then broiled in oven
Cambooza 