Béchamel Sauce
Making the Béchamel sauce takes only a few steps, but it’s all about timing and technique. This ingredient sauce is one of the 5 French mother sauces (though it might actually originate from Italy), and is fantastically creamy when used in pastas.
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Ingredients
1 cup whole milk
1 Tbsp white peppercorn (bloomed, split 1 tsp whole, 1 tsp for grinding)
Sprig of basil leaves
Sprig of thyme leaves
0.5 shallot (cut into large chunks)
1 bay leaf
2 Tbsp butter
2 Tbsp flour
Directions
Heat your milk over low heat.
Bloom white peppercorns over high heat
Add the basil, thyme, chunks of shallot, bayleaf, and peppercorns to the milk. Stir and allow to simmer on low for 10 minutes. Stir every few minutes
Heat 2 Tbsp butter on medium heat
Once butter has melted, whisk in 2 Tbsp of flour. Whisk continuously until mixed then let simmer for no more than 1-2 minutes.
Strain the milk mixture.
Lower the temperature and whisk in the milk into the roux. Stir for a minute, then remove from heat.
Continue to stir until smooth throughout. Season and stir with salt and 0.5 tsp of ground white peppercorns
