recipe.exchange

Béchamel Sauce (Beeton)

@arecipe.bsky.social

Béchamel or French white sauce (French: Sauce Béchamel) is a white rich sauce, used as a basic sauce for many dishes.

Total 00:30
Yield 4 cups

Ingredients

  • 40 g (1½ oz) of plain flour
  • 40 g (2 oz) of butter
  • 700 ml (1¼ pints) of milk (or white stock)
  • 1 small onion or shallot
  • 1 small bouquet-garni (parsley, thyme, bay leaf)
  • 10 peppercorns
  • ½ bay leaf
  • ½ tsp cayenne
  • ½ tsp nutmeg
  • ½ tsp salt

Instructions

  1. 1
    Put the milk into a saucepan and place on the hob. Add the onion or shallot, the bouquet garni, peppercorns, mace, and bay leaf, and bring to a boil.
  2. 2
    In another saucepan, melt the butter, stir in the flour, and cook a little without browning to make a roux.
  3. 3
    Stir in your hot milk mixture and whisk over the heat until it boils, then bring down the temperature and let it simmer for 15 to 20 minutes.
  4. 4
    Strain and pass through a sieve or muslin, return to the saucepan, and season lightly with ½ tsp nutmeg, ½ tsp cayenne, and ½ tsp salt.
  5. 5
    Serve.
Category
Side Dishes

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:B%C3%A9chamel_Sauce_(Beeton)