Béchamel Sauce (Louisiannaise)

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

Ingredients

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

Photo: Jacek Halicki / Wikimedia Commons / CC BY-SA 4.0

Procedure

  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.