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Bechamel Sauce

Fondue.Chef's picture
Ingredients
  Milk 1 1⁄4 Cup (20 tbs)
  Onion 1 Small, peeled
  Carrot 1 Small, peeled
  Celery stalk 1⁄2 Small
  Mace blade 1
  Parsley sprigs 1
  Cloves 2
  White peppercorns 4
  Butter 1 Ounce
  Flour 4 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a saucepan, bring milk, quartered onion, thickly sliced carrot and thickly sliced celery along with mace, parsley, cloves and peppercorns slowly to a boil with constant stirring.
2. Take the saucepan off heat, cover, let it stand for about 30 minutes and strain.
3. in a clean, small, heavy saucepan melt butter and cook with flour gently, stirring constantly for about 3 minutes.
4. Remove from heat and gradually add reserved flavored milk, stirring well after each addition.
5. With a wooden spoon stir and cook such that the sauce boils and thickens.
6. Let it simmer for 3-4 minutes.

SERVING
7. To serve, season with salt and pepper as per taste.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Butter
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes

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