More than halfway through the summer, we're finally tackling the first on our list of the canonical French Sauces, and one of the most straightforward ones, too. Named after the Marquis de Béchameil (1630-1703), the chief steward of Louis XIV, it was originally a velouté with heavy cream, and, in addition to nutmeg, also included bay leaf and onion as flavoring. Now, however, it commonly refers to a white sauce with simple seasoning. We were looking for a challenge, though, and our bechamel became the base of a Gruyere cheese soufflé...Ingredients
40g (6T) butter
40g (3T) flour
200 mL (2/3 cu) milk
salt
pepper
nutmeg
Procedure
1. Melt the butter in the pan on medium heat.
2. Add flour, salt, pepper, and nutmeg. Stir frequently on low to medium heat to create a blond roux.
3. Add the milk, and heat to a simmer but not to a boil while stirring constantly. The sauce should thicken in 6-8 minutes.
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