Cookbook:Béchamel Sauce (Louisiannaise)

Béchamel Sauce (Louisiannaise)
CategorySauce recipes

Cookbook | Ingredients | Recipes

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

Ingredients edit

Procedure edit

  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.