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Béchamel Sauce (Louisiannaise)

@arecipe.bsky.social

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

Instructions

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

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:B%C3%A9chamel_Sauce_(Louisiannaise)