Béchamel Sauce (Louisiannaise)
Sauce béchamel is one of the basic sauces of French Cuisine. This variation is used in Louisiana for seafood dishes, especially crab meat.
Source and licence
"Béchamel Sauce (Louisiannaise)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:B%C3%A9chamel_Sauce_(Louisiannaise), revision 4523389), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:B%C3%A9chamel_Sauce_(Louisiannaise)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523389
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 cup milk
- ¼ ea. onion or 2 garlic cloves
- 1 bay leaf
- 1–2 tbsp butter
- 1–2 tbsp flour
- Salt
- Pepper
Method
- Warm the milk, then add the onion and bay leaf. Steep for 15 minutes.
- Melt the butter in a saucepan.
- Whisk in the flour, and cook on medium to medium-high heat to make a roux.
- Gradually whisk in the milk.
- Cook, stirring constantly, until thick.
- Season with salt and pepper.