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Bechamel White Sauce

Western.Chefs's picture
Ingredients
  Milk 1⁄2 Pint (3 Deciliter)
  Onion 1⁄2
  Onion 1⁄2 , studded with a clove
  Clove 1
  Bay leaf 1
  Butter/Margarine 1 Ounce (25 Grams)
  Plain flour 1 Ounce (25 Grams)
  Pepper To Taste, milled
  Salt To Taste
  Freshly ground pepper To Taste
Directions

GETTING READY
1. In a medium saucepan, combine the milk onion and bay leaf.
2. Heat milk to scalding point then take pan off the heat and cover. Let stand for 10 minutes to that the flavor of the onion and bayleaf is infused into the milk.

MAKING
3. In a large saucepan, melt the butter or margarine over low heat.
4. Add the flour and stir until it begins to froth in the butter and resembles sand texture but is not browned.
5. Gradually add the infused milk, stirring or whisking vigorously to blend with the flour-butter paste, until smooth.
6. Bring the sauce to the boil, stirring.
7. Cook, stirring constantly for 3 to 5 minutes until flour is cooked and sauce is thick and bubbly.
8. Season sauce with salt and pepper.
9. Cover surface of the sauce with waxed paper to prevent skinning.

SERVING
10. Use the sauce as required, in cooking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Simmering
Restriction: 
Vegetarian
Drink: 
Milk
Cook Time: 
20 Minutes

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