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Bechamel Sauce

keithsnow's picture
This classic Mother sauce is one of the 5 foundational sauces in French cuisine. It can be used in many ways and many in variations, or compound sauces can spring from this.
Ingredients
  All purpose flour 1⁄2 Cup (8 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Whole milk 3 Cup (48 tbs)
  White onion 1⁄2 Medium
  Cloves 4 Medium
  Seasoning 2 Pinch
Directions

MAKING
1) In a saucepan, add the flour and butter, whisk over a low heat for a few minutes until the roux is lightly colored and aromatic.
2) Meanwhile, stud the onion with cloves and set aside.
3) Gradually whisk in the milk and mix until the mixture is nicely blended.
4) Then add the clove studded onion and seasoning into the milk mixture.
5) Allow the mixture to simmer over a low heat for about 3 minutes until thickened. The sauce should coat the back of a spoon and hold the line when moved with a finger.
6) Remove and discard the onion and strain the sauce to remove the cloves.

SERVING
7) Use the Bechamel Sauce to make Lasagna or as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Interest: 
Aromatic, Easy
Feel: 
Creamy
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Milk
Cook Time: 
10 Minutes

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