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.

Ingredients

• 1 cup milk
• ¼ ea. onion or 2 garlic cloves
• 1 bay leaf
• 1–2 tbsp butter
• 1–2 tbsp flour
• Salt
• Pepper

Steps

1. Warm the milk, then add the onion and bay leaf. Steep for 15 minutes.
2. Melt the butter in a saucepan.
3. Whisk in the flour, and cook on medium to medium-high heat to make a roux.
4. Gradually whisk in the milk.
5. Cook, stirring constantly, until thick.
6. Season with salt and pepper.

More recipes with milk, onion, bay leaves, butter or flour

Adapted from “Béchamel Sauce (Louisiannaise)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.