Selected Cheese Recipes

BÉCHAMEL SAUCE

Ingredients
1.5 oz Unsalted Butter (3 TBSP), 2 oz four (1/4 cup), 24 oz milk, 1 oz (1/4 of a small onion).1 clove, 1 bay leaf,  Fine Sea Salt, Fresh ground pepper & nutmeg


Directions
In a small sauce pan melt the Unsalted Butter, add the four and combine using a wooden spoon. Cook for about three minutes, stirring regularly with the spoon. While this is cooking, take the onion wedge, lay the bay leaf on it and tack the bay leaf to it with a single clove, reserve. Stream the milk into your roux mixture, whisking quickly, once all the roux has dissolved, add in the onion. Add a touch Fine Sea Salt, fresh ground pepper & nutmeg. Let this cook over a low but moderate hear for about 15 minutes. Adjust the seasoning if necessary. Strain the milk mixture through a sieve/cheesecloth. Return to a saucepan and keep warm. You can thicken the sauce with additional roux if needed. When ever using roux, always make sure that the roux is the opposite temperature of the component you are adding it too. For example in the beginning of this recipe your roux was hot, and milk cold. If your béchamel is warm, make sure you add a chilled roux into the mixture.

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