Did you know that white sauce is not just flour, butter and milk? I did not know that for so many years. Recently I found a more flavorful recipe from the Venkatesh Bhat show and I had to try it immediately. And I like the name too – Bechamel Sauce!
Makes around 2 Cups
WHAT WE NEED
Unsalted butter 2 tbsp
All purpose flour 2 tbsp
Milk 2 cups
Salt
Onion, peeled 1 medium
Cloves 5-6
Bay leaf 1
Nutmeg powder 1/2 tsp
WHAT TO DO
- Poke the cloves in the raw peeled onion at a inch apart from each other in a straight line
- Melt the butter in a pan
- Once the butter is melted, add the flour and whisk till it attains a sandy consistency
- Add the milk and whisk till mixed together.
- Add the onion, bay leaf, salt and nutmeg powder.
- Whisk till the liquid thickens
- Remove the onion and bay leaf from the sauce.
- Remove the pan from heat and use it to make pasta or lasagna or anything else.
- Enjoy!
NOTES
- I did use the onion later on to cook. It worked fine.
This is my entry for the Blogging Marathon hosted by Srivalli.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58
Bread Therapy 
interesting sauce. Love the way you used onion and cloves. Bookmarking this
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Super like, i can simply enjoy this sauce with pastas, our family favourite.
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Very nicely prepared sauce.
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I would say with the addition of onion this sauce is closer to a soubise than a bechamel.
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Very interesting way to cook the sauce with the onions and cloves.
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The addition of onions and cloves add a new flavor layer.
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good one and very flavorful with the addition of onions and cloves.
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this is classic bechamel as we are taught in culinary school – you did it perfectly
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Ive just started culinary education and its how i am being taught myself.
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