{"id":531,"slug":"bechamel-sauce-louisiannaise","title":"Béchamel Sauce (Louisiannaise)","description":"Sauce béchamel is one of the basic sauces of French Cuisine. This variation is used in Louisiana for seafood dishes, especially crab meat.","ingredients_raw":["1 cup milk","¼ ea. onion or 2 garlic cloves","1 bay leaf","1–2 tbsp butter","1–2 tbsp flour","Salt","Pepper"],"ingredients_norm":["milk","ea. onion or garlic clove","bay leaf","butter","flour","salt","pepper"],"steps":["Warm the milk, then add the onion and bay leaf. Steep for 15 minutes.","Melt the butter in a saucepan.","Whisk in the flour, and cook on medium to medium-high heat to make a roux.","Gradually whisk in the milk.","Cook, stirring constantly, until thick.","Season with salt and pepper."],"categories":["Sauce recipes","Louisiana recipes","Creole recipes","Recipes for béchamel sauce","French recipes","Recipes using butter","Recipes using bay leaf","Recipes using wheat flour","Recipes using cow milk"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":"easy","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Béchamel_Sauce_(Louisiannaise)","source_ref":"4523389","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Béchamel_Sauce_(Louisiannaise)&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"4b8ab90f62986ca5842b580b2f5fc3b325dd8713e4aad933894b6e6fa4fb4114","created_at":"2026-08-02T14:42:57Z","updated_at":"2026-08-02T14:42:57Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/bechamel-sauce-louisiannaise"}