This is the best proportion and ingredients for perfect texture and flavor for bechamel sauce.
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
- 1/2 onion
- 2 garlic cloves
- 1 small bay leaf
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Insert bay leaf in onion and add to the rue
Add the garlic cloves whole
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt, pepper and nutmeg, and set aside until ready to use. Make sure to remove the onion, bay leaf and garlic before serving