BECHAMEL SAUCE

YIELD 2 GALLON    SHELF LIFE 6 DAYS

STEP 1 – ROOT

14OZ – Unsalted Butter

12OZ – AP Flour

Over a medium heat, using a stainless- steel pot, fully melt the butter.
Add the flour slowly consistently mixing to ensure the mixture has no lumps and the flour is cooked in.
The colour of the root should be light brown.

STEP 2

1 ½ GAL – Heavy Cream

1 EA – Yellow Onion - Cut in Half

5 EA – Bay Leaves

2 TBL – Sea Salt

Add the heavy creamy (slowly) and continue stirring during the prosses, to prevent any lumps in the mix.
Add the rest of the ingredients, and bring to a simmer, for 20 minutes.
Place the bechamel into a 400 hotel pan and place in the blast chiller.
Ensured the product has been chilled below 40f.
Cover, Label, Date.