Bechamel Sauce


  • 8 ounces clarified butter
  • 1 small onion, sd
  • 8 ounces flour
  • 1 gallon milk
  • 2 whole bay leaves
  • 4 whole cloves
  • nutmeg


  • 1. Heat the butter in a heavy sauce pot over low heat. Sweat onions. Add the flour and make a white roux. Cool the roux slightly.
  • 2. In another saucepan, scald the milk. Gradually add the roux to the milk, reserving 30% of roux and beating constantly.
  • 3. Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer.
  • 4. Add bay leaves and two cloves . Simmer at least 15 minutes, or if possible, for 30 minutes or more. Stir occasionally while cooking.
  • 5. Adjust the consistency by adding more roux or more hot milk if necessary.
  • 6. Season very lightly wiht salt, nutmeg, and white pepper. Spice flavors should not dominate.
  • 7. Strain the sauce throught a china cap lined with wet cheesecloth. Cover or spread melted butter on the surface to prevent skin formation. Keep hot in a BM or cool in cold water bath for later use.
  • LIGHT BECHAMEL: Use 12 oz. roux.
  • HEAVY BECHAMEL: Use 1 1/2 pound roux.
  • For the following SMALL SAUCES add ingredients to 1 quart Bechamel Sauce....
  • CREAM SAUCE: 4-8 oz. heavy cream, heated or tempered.
  • MORNAY SAUCE: 4 oz. Gruyere cheese & 2 oz. Parmesan stirred in until just melted.
  • Finish, off heat, with 2 oz. raw butter. Thin out with a little hot milk if necessary, or use a stock or broth appropriate for the dish being prepared.
  • MORNAY SAUCE FOR GLAZING OR GRATINEEING: Finish Mornay Sauce with liaison of 2 egg yolks and 2 oz. heavy cream.
  • CHEDDAR CHEESE SAUCE: 8 oz. cheddar cheese, 1/2 tsp. dry mustard, 2 tsp. Worcestershire Sauce.
  • MUSTARD SAUCE: 4 oz. prepared mustard.
  • NANTUA SAUCE: 6 oz. shrimp butter, 4 oz. heavy cream (classic Nantua is made with crayfish, not readily available in all parts of the U. S.


  • NOTES:
  • NOTES : According to Chef Klaus Loos, season nicely; do not allow to be bland.
  • SERVINGS: 50
  • SOURCE: Gisslen Text and Chef Klaus Loos