MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bechamel Sauce
 Categories: Sauces, Herbs, Dairy
      Yield: 4 Cups
 
      8 tb Unsalted butter
    2/3 c  A-P flour
      2 c  Whole milk
      2 c  Light cream
      1 cl Garlic
      2    Bay leaves
      1    Sprig of thyme
           Espelette pepper
 
  In a medium pot over medium heat, melt the butter. When
  the foam begins to subside, whisk in the flour and cook,
  stirring frequently until the mixture begins to smell
  toasty but does not brown, 1 1/2 to 2 minutes; remove
  from heat.
  
  Meanwhile, in a medium pot, combine the milk, cream,
  garlic, thyme, and bay leaves. Bring to a boil, remove
  from heat, and set aside to infuse for 5 minutes. Strain
  the milk-cream mixture, then slowly pour it into the
  butter-and-flour mixture while whisking continuously.
  Return to medium-high heat and bring to a boil while
  continuously whisking. Lower the heat to simmer and cook
  until the sauce thickens, about 2 minutes. Remove from
  heat and season to taste with salt and Espelette pepper.
  Use immediately, or transfer to a heatproof container,
  cover the surface with plastic wrap, and refrigerate for
  up to 3 days.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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