Cookbook:Béchamel Sauce (Louisiannaise)

Sauce béchamel is one of the basic sauces of French Cuisine. This variation is used in Louisiana for seafood dishes, especially crab meat.

Ingredients

 * 1 cup milk
 * ¼ ea. onion or 2 garlic cloves
 * 1 bay leaf
 * 1–2 tbsp butter
 * 1–2 tbsp flour
 * Salt
 * Pepper

Procedure

 * 1) Warm the milk, then add the onion and bay leaf. Steep for 15 minutes.
 * 2) Melt the butter in a saucepan.
 * 3) Whisk in the flour, and cook on medium to medium-high heat to make a roux.
 * 4) Gradually whisk in the milk.
 * 5) Cook, stirring constantly, until thick.
 * 6) Season with salt and pepper.