Cookbook:Béchamel Sauce (Louisiannaise)

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

• 1 cup milk
• ¼ ea. onion or 2 garlic cloves
• 1 bay leaf
• 1–2 tbsp butter
• 1–2 tbsp flour
• Salt
• Pepper

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.