Cookbook:Béchamel Sauce (Louisiannaise)

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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 | edit source]

Procedure[edit | edit source]

  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.