Recipe Source: Recipespy.blogspot.com
This recipe is from the Michigan Cancer Consortium.
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The web address is: michigancancer.org
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Chef's Notes:
White Sauce or Béchamel (bay-shah-mel) Sauce It is a smooth, sauce made from roux (a mixture of flour and a fat source) and boiled milk. It is usually served with white meats, eggs, and vegetables. It forms the basis of many other sauces.
Ingredients:
2 Tablespoons butter
1½ Tablespoons flour
¾ cup milk
½ teaspoon salt
1 bay leaf
Procedure:
1) In a heavy saucepan melt the butter over low heat; do not brown.
2) Add the flour gradually, stirring constantly to keep the mixture smooth. Do not allow the flour to cook.
3) Once all the flour is blended in, gradually pour in the milk, stirring constantly with a wire whisk to keep the sauce perfectly smooth. Move the whisk around in the pan as your stir to blend the sauce at the bottom and sides.
4) Once all the milk has been added, add the bay leaf and cook over low heat until the sauce thickens.
5) Remove from heat and stir in the salt.
6) Blend thoroughly.
Recipe Type: Authentic
Recipe Author: Chef Ethel Pangborn
Source: http://www.michigancancer.org/bcccp/wisewomanprogram/PDFs/Recipes/CookingTechniques/Sauces-Apr2012.pdf
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