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This dish uses one preparation, which has its own recipe. Each is shown at the quantity its own recipe makes.
- Roux: White, Blond & BrownCook preparation
Béchamel
Back to Soubise SauceCooking
Step 1 of 4
1 of 4
Warm milk with halved onion and bay leaf until steaming; infuse off heat for 15 minutes and strain.
Suggested from the step’s words, “15 minutes”.
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What you are cooking with
- 80 g White roux
- 1 L Whole milk
- 80 g Onion
- 1 Bay leaf
- 0.2 g Nutmeg
- 6 g Salt
- 0.5 g White pepper