Cookbook:Béchamel Sauce (Basic)

| Sauces

Béchamel is one of the five "mother sauces" in French cuisine. As a basic white sauce, it can be used as the base of many other sauces.

Ingredients

 * 50 g (¼ cup) butter
 * 50 g (¼ cup) white wheat flour (type 405)
 * 1000 ml (4½ cups) whole milk (>3% milk fat)
 * 1 small onion
 * 1 fresh bay leaf
 * Salt
 * Pepper

Procedure

 * 1) In a saucepan, melt the butter over medium-low heat. Whisk in the flour to make a roux.
 * 2) Cook the roux over gentle heat for 3–5 minutes, but do not brown. This cooking is necessary to remove the floury taste.
 * 3) In a separate pot, begin heating the milk. Peel the onion, but do not cut it.
 * 4) Add the onion and bay leaf into the pot with the milk. Keep stirring until milk is heated to 80°C. Do not let the milk adhere and cook to pot bottom.
 * 5) Remove onion and bay leaf.
 * 6) Gradually whisk the heated milk into cooked roux. Add salt and pepper to taste.
 * 7) Stir and cook for 15 minutes until thickened. No lumps should be present.

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