Béchamel Sauce

Name: Béchamel Sauce
Yield: Makes 3 cups [750 ml]
Cuisine: France
Ingredients: 2 tablespoons butter; 1 small onion, or 2 large shallots, chopped fine; 1 small onion, or 2 large shallots, chopped fine; 1 piece celery (4 inches [10 cm] long), chopped fine; 1 small carrot, chopped fine; 1 clove garlic, crushed; 1 slice (4 ounces [115 g]) prosciutto end, pancetta, or veal or pork trimmings, chopped fine; 1 slice (4 ounces [115 g]) prosciutto end, pancetta, or veal or pork trimmings, chopped fine; 1 slice (4 ounces [115 g]) prosciutto end, pancetta, or veal or pork trimmings, chopped fine; 1 slice (4 ounces [115 g]) prosciutto end, pancetta, or veal or pork trimmings, chopped fine; 1 bay leaf; 3 sprigs fresh thyme or ½ teaspoon dried thyme leaves; 3 sprigs fresh thyme or ½ teaspoon dried thyme leaves; 5 tablespoons all-purpose flour; 1 quart [1 l] milk or half-and-half; 1 quart [1 l] milk or half-and-half; nutmeg; salt; pepper

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

2 tablespoons butter
1 small onion, or 2 large shallots, chopped fine

Europe
France
Sauce
Mediterranean

Method

Melt the butter in a heavy-bottomed 4-quart [1 l] saucepan over medium heat. Add the chopped vegetables and prosciutto end while stirring with a wooden spoon. Continue cooking until the vegetables have sof