Béchamel Sauce (Louisiannaise)
Sauce béchamel is one of the basic sauces of French Cuisine. This variation is used in Louisiana for seafood dishes, especially crab meat.
Ingredients
- 1 cup milk
- ¼ ea. onion or 2 garlic cloves
- 1 bay leaf
- 1–2 tbsp butter
- 1–2 tbsp flour
- Salt
- Pepper
Ingredients for 5 servings (305 g) · the original recipe
Method
- 1
Warm the milk, then add the onion and bay leaf. Steep for 15 minutes.
- 2
Melt the butter in a saucepan.
Stovetop - 3
Whisk in the flour, and cook on medium to medium-high heat to make a roux.
Stovetop - 4
Gradually whisk in the milk.
- 5
Cook, stirring constantly, until thick.
- 6
Season with salt and pepper.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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