Cookbook:Béchamel Sauce Louisiannaise

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


  • 1 cup milk
  • a quarter onion or 2 garlic cloves
  • 1 bay leaf
  • 1 to 2 tbsp butter
  • 1 to 2 tbsp flour
  • salt and pepper


  • Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes.
  • Melt the butter in a saucepan.
  • Whisk in the flour and cook on medium to medium-high heat to make a roux.
  • Gradually whisk in the milk.
  • Cook, stirring constantly, until thick.
  • Season.