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Recipes - Miscellaneous

Béchamel Sauce


  • 2 cloves
  • 2 bay leaves
  • 1/2 small onion, peeled
  • 2 1/4 cups milk
  • 3 tbsp flour
  • 3 tbsp butter
  • salt
  • white pepper
  • nutmeg

Use cloves as tacks to adhere bay leaves to onion. Place onion in heavy saucepan with milk. Bring to low simmer over medium heat, reduce heat and simmer for 20 minutes.

Meanwhile, in separate heavy pan, combine flour and butter and cook, stirring, over medium heat for 1-2 minutes. This cooks the starchy taste out of the flour. Remove from heat and set aside.

Remove onion from hot milk. Return cooled flour to medium heat and slowly add in hot milk, whisking vigorously. Bring to high simmer, reduce heat to low and cook, stirring, for 20 minutes. Add salt, pepper and nutmeg to taste. If there are lumps in the sauce that vigorous whisking will not smooth out, strain sauce through fine strainer.

Béchamel is the base for cream sauce (add cream and lemon juice), cheese sauce (add grated cheese, Worcestershire sauce and mustard) or mornay sauce (add Gruyère and Parmesan cheese, hot cream and butter). Add a béchamel-based cheese sauce to your favourite macaroni and cheese recipe for unbelievable richness.

Makes 2 cups of sauce.

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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.