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Bechamel Sauce: Submitted by: Natural Epicurean | Date Added: 25 Oct 2014
Listed in: Dips, Sauces & Dressings

2 cups of unsweetened soymilk, milk, or vegetable stock or a combination.
1/2 cup onion, leek, or shallots, finely diced.

1 bay leaf
3 parsley sprigs
2 thyme sprigs

3 1/2 Tablespoons of oil or butter
3 1/2 Tablespoons flour
sea salt
ground white pepper
grated nutmeg to taste

Cooking Instructions

Heat the milk with the onion and aromatics in a heavy saucepan over medium heat. Turn it off just before it boils and set aside for 15 minutes to steep.
In another saucepan, make the roux by melting butter, adding the flour, and stirring constantly over medium heat for 2 minutes. Quickly pour in the milk through a strainer into the roux and whisk until thickened. Stir until the sauce comes to a boil. Set the pan over very low heat or transfer to a double boiler. Cook for 25 to 30 minutes, stirring occasionally to cook the flour out.
Season with salt, pepper, and nutmeg to taste.

Add 1/3 cup to 1/2 cup chopped herbs at the end.
Add 1/2 cup cheese for a cheese sauce.

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