bechamel sauce
gospel according to wayne


Bechamel sauce.

If you've never had it, try it. If you've never made it, make it. It's creamy. It's rich. It's thick. It's velvety. If decadence came in liquid form, it would be bechamel sauce.


(Recipe stolen from Joy of Cooking)

Take 1 1/4 cups of milk and set it to simmering in a sauce pan. Place in the milk a 1/4 onion with a bay leaf stuck to it with two cloves. (It sounds weird, I know. Trust me.) Let the milk be infused with the happiness for about 10-15 minutes or so.

Then place 2-3 tablespoons butter in another saucepan. Melt it down, get it frizzling, and put in 2-3 tablespoons of flour. Stir it together, make a roux, let it cook for about two minutes over med.-low heat---don't let it brown.

Now, strain the infused milk into the roux. Stir together. Add salt and pepper. You've made sauce bechamel.


If you're making lasagna, you need insane amounts of cheese, right? So crumble up some gorgonzola (or Stilton or american blue) cheese into the sauce, and dice up some Gruyere and throw it in too. Let it all melt together and ruminate.

Now, pour over lasagna, tortellini, loved ones, etc.