The Bechamel sauce originated in the Tuscan regions of Italy and later adopted by the French Chefs of Henry IV. The white sauce soon became a main ingredient in French cuisine and was renamed after “Marquis de Bechamel”. It’s application are numerous from Lasagna, Moussaka, seafood and more. By simply adding cheese to the hot mixture, it becomes a “Mornay or Cheese Sauce” commonly used with seafood, lobster or gratin of vegetables.
Use the cloves to pin the leaf to the onion.
Add to a pot with the milk, place on heat until just before it boils.
Melt the butter in separate pot.
Add flour to melted butter and mix with wooden spoon until it becomes a sandy texture.
Add the hot milk a little at a time and whisk vigorously.
Cook for 5 to 10 minutes on very low heat (do not let burn on bottom).
Season to taste.
Grate a little nutmeg (very small amount).
Let cool, cover and refrigerate.
Coat the top with a little brushed butter to prevent skin from forming.
Use for Lasagna. moussaka, fish, seafood and more.
Add cheese and it's a cheese sauce.
By Joel Mielle
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