Bechamel

Plain béchamel can be used with only salt, pepper and nutmeg for flavoring, but it is greatly improved if the milk is first infused with onion, bay leaf and peppercorns. Cooking is important if the sauce is not to taste of uncooked flour. Traditionally, béchamel was simmered for half an hour or more, but constant attention is needed to prevent the milk from scorching so most cooks now cook it for only two to three minutes. Béchamel is the only sauce deliberately made to different consistencies by varying the proportion of flour and butter to milk. Thin béchamel is used as a base for soups and other sauces, thick béchamel for binding, and medium béchamel for coating eggs, chicken, fish and vegetables.