2 qt Heavy cream
2 qt Milk; or 1/2 & 1/2
1 c Onions; chopped; or shallots
1 1/2 ts Sauté seasoning*
1/2 ts Tobasco sauce
2 Bay leaves
1 1/2 tb Chicken Base
2 tb Lemon Juice
4 c Roux, as needed
1 x Nutmeg (optional)
Combine all ingredients in sauce pan.
Bring to a simmer, stirring constantly
Thicken with roux to medium consistency...simmer 15 minutes.
STRAIN through china cap.
*Saute seasoning - this is a mixture of 2 parts salt to one part white pepper that I make in batches for convenience
Amusing email from 3/2/04
From: Evan (email@example.com) I was searching the internet for ideas on recipes when i stumbled upon your recipe for a bechamel sauce and as a chef this offends me greatly. First there is no cream and chicken stock because that addition would make it a veloute any idiot knows this. As for the directions, adding all the ingrediants in a pot and simmering then putting in a roux. Thats retarded this is completely wrong you simply make a roux and incorporate it with scalded milk that is a bechamel sauce. No cream, stock, lemon juice, or saute seasoning. I suggest you go to school or get a real job....dumbass
Well you are offended, have called me retarded, an idiot and a dumbass. Not very professional.
Apparently you are not aware that Béchamel sauce was originally made by adding cream to a thick veloute sauce.
You might do some research before you send rude emails.