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Louisiana-style béchamel sauce

Louisiana-style béchamel sauce

Sauces

Béchamel sauce is one of the fundamental sauces in French cuisine. In this variation, it is served with seafood, particularly crab meat.

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Recipe from Kittycataclysm, Lafcadio, Jamzze, adapted by Recette de cuisine · · updated on

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Béchamel is one of the fundamental sauces in French cuisine. This particular version is especially popular in Louisiana, where it is used in seafood dishes, particularly with crab meat.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Resting15 min
  • Total50 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$1.06 $0.27 / serving Estimated price; varies by store.
  • Vegetarian

Ingredients

4 people
  • $0.24
  • $0.02
  • $0.37
  • $0.13
  • $0.03
  • $0.27

Prices from US supermarkets.

Directions

  1. Heat the milk, add the onion (or garlic) and bay leaf, and let it steep for 15 minutes. Strain.
  2. Melt the butter in a saucepan.
  3. Add the flour gradually while whisking, and cook over medium heat until a smooth paste forms.
  4. Gradually pour the infused milk while whisking. ≈ 3 min
  5. Continue to cook, stirring constantly, until the sauce thickens.
  6. Salt and pepper. ≈ 2 min

The bill

Louisiana-style béchamel sauce

  • 240 ml of milk$0.24
  • 1/4 of an onion or 2 cloves of garlic$0.02
  • 1-2 tablespoons of butter$0.37
  • 1-2 tablespoons of flour$0.13
  • salt$0.03
  • pepper$0.27

Total$1.06

that's $0.27 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 240 ml of milk
  • 1/4 of an onion or 2 cloves of garlic
  • One bay leaf
  • 1-2 tablespoons of butter
  • 1-2 tablespoons of flour
  • salt
  • pepper

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