A creamy sauce with French origins, this was named after its inventor, Louis de Béchamel, who was Louis XIV’s steward. It’s a rich indulgence that brings out the flavor in many meat and fish dishes. It is delicious in Sausage Gravy (page 186).

　　

Ingredients

makes 2 cups

　　4 tablespoons (1/2 stick) unsalted butter

　　1/4 cup all-purpose flour

　　2 cups milk

　　1 garlic clove, crushed

　　1 tablespoon chopped onion

　　1/2 teaspoon freshly ground black pepper

　　Pinch of ground cloves

　　1 bay leaf

　　Pinch of freshly grated nutmeg

　　Dash of Worcestershire sauce

　　1 teaspoon kosher salt

　　Pinch of cayenne pepper

　　

Step 1

Melt the butter in a heavy 1-quart stainless steel saucepan over medium heat. Stir in the flour and cook, stirring, for about 5 minutes. You want to get rid of the floury taste, but the roux should still be light in color. If it starts to brown, remove it briefly from the heat.

　　

Step 2

Gradually add the milk, whisking vigorously so that no lumps form. Add the garlic, onion, black pepper, cloves, bay leaf, and nutmeg.

　　

Step 3

Reduce the heat to low and simmer, stirring often, for about 20 minutes. Stir in the Worcestershire sauce, salt, and cayenne pepper. Remove and discard the bay leaf. Taste the sauce, and adjust the seasonings with extra salt and cayenne pepper if needed. Serve warm.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.