Name: Aromatic White Sauce
Yield: Makes 2 cups
Ingredients: 4 parsley branches; several thyme branches or a pinch of dried; 1 tablespoon butter; ¼ small onion, sliced or chopped; 1 tablespoon flour; 5 peppercorns, bruised; 2 cups milk; freshly grated nutmeg; salt; 1 bay leaf

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

This herb-scented béchamel sauce is what I use in place of cream. Though thickened with flour, it is just the texture of cream, and when cooked the full length of time, it shouldn’t have a floury taste. When you’re making a recipe that calls for this sauce, begin with it so that the herbal flavors have a chance to infuse.

Ingredients

2 cups milk
¼ small onion, sliced or chopped
1 bay leaf

Sauce
Vegetarian

Method

Slowly heat the milk in a saucepan with the onion, bay leaf, peppercorns, thyme, and parsley. While it is heating, make the roux in another pan: Melt the butter, stir in the flour, and cook over medium heat for about 1 minute. Whisk in the warm milk, herbs and all. Add a pinch of salt and set the sauce over low heat or on a Flame-Tamer and cook for 25 minutes, stirring occasionally. When the sa

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Ingredients

Method

Part of