Béchamel Sauce (Louisiannaise)
This Louisiana take on béchamel is a white sauce built to go with seafood, especially crab meat. The milk is steeped with bay leaf and either onion or garlic before it meets the roux, so the flavor is already in the sauce rather than sitting on top of it. The method is short and uses pantry staples, and it gives you a smooth, thick sauce in a single saucepan.
Instructions
Warm the milk in a small pan, then add the onion or garlic and the bay leaf. Let it steep for 15 minutes so the milk picks up their flavor.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook over medium to medium-high heat to make a roux.
Gradually whisk the infused milk into the roux, adding it a little at a time so the sauce stays smooth.
Cook, stirring constantly, until the sauce thickens. Season with salt and pepper.
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