Classic French Mother Sauces: Béchamel Sauce
Chef Hélène Darroze seasons her version of classic béchamel sauce with garlic, thyme, and Basque Espelette pepper.
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Ingredients
- 8 tbsp. unsalted butter
- 2⁄3 cup all-purpose flour
- 2 cups whole milk
- 2 cups light cream
- 1 clove garlic
- 2 bay leaves
- 1 sprig of thyme
- Espelette pepper
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