Bechamel Sauce Recipe

Recipe By:
Sherry
  • Currently 5.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[1]
 
submit photo Submit a Photo
  • Yield 4 Servings
  • Level Medium

This basic sauce, one of the mother sauces of French cuisine. It is made by whisking a kneaded flour-butter beurre manié into scalded milk.
 

Ingredients

  • 300 ml/ 1/2 pint /1 1/4 cups milk
  • 1 slice of onion
  • 1 bouquet garni sachet
  • A few black peppercorns
  • A good knob of butter or margarine
  • 20 g/ 3/4 ounces/3 tablespoon plain (all-purpose) flour
  • Salt
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. 1. Put the milk onion, bouquet garni and peppercorns in a saucepan over a high heat.
  2. 2. 2. As soon as it comes to the boil, remote from the heat (be quick, or it will boil over).
  3. 3. 3. Cover with a lid and leave for 15 minutes to allow the flavors to infuse. Pour through a sieve (strainer) into a jug and throa1 away the flavorings.
  4. 4. 4. Melt the butter or margarine in the rinsed-out pan.
  5. 5. 5. Stir in the flour and cook over a high heat for 1 minute, stirring. This is called making a roux.
  6. 6. 6. Remote from the heat and gradually blend in the infused milk using a wire whisk to prevent lumps.
  7. 7. 7. Return to the heat, bring to the boil and cook for 2 minutes, stirring thoroughly with the whisk all the time. Season to taste.