BECHAMEL SAUCE
This is the sauce I use in my lasagna recipe, along with bolognese sauce. It's from the local paper, but considered one of the classic mother sauces.
Provided by Mole1338
Categories Sauces
Time 40m
Yield 4 Cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Set 4 QT saucepan over medium heat, add butter, onion, pepper, cloves, bay leaves,.
- and garlic. Sautee until aromatic, about 4 minutes.
- Blend in the flour and stir about 3 minutes.
- Gradually add the milk and stir until it boils lightly (may need to increase to Med-High heat).
- Once boils, lower heat and simmer uncovered about 8 minutes, or until sauce is thick enough to coat a spoon and has no raw flour taste.
- Pour through a fine strainer, stirring and pressing to extract all the flavors. Stir in the cream, salt (add to taste, may not need the entire TSP) and finally the thyme.
- Use immediately.
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