Scald the milk with the onion, bay leaf and peppercorns.
Cover and let infuse off heat for 10-15 minutes.
In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
Off heat, strain in the hot milk.
Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
NOTE: This make what is called a"MEDIUM" bechamel.
For a"THIN" bechamel use 2 tbl butter and 2 tbl flour.
For a"THICK" bechamel use 4 tbl butter and 4 tbl flour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (87g)|
|Recipe Makes: 6|
|Calories from Fat: 315 (92%)|
|Amt Per Serving||% DV|
|Total Fat 35g||47 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 93.2mg||29 %|
|Sodium 14mg||0 %|
|Potassium 75.5mg||2 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 6g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 341
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