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Bechamel Sauce

Known as “White Sauce” in layman language. The base of White Sauce is “Roux” (equal quantity of all purpose flour & butter). Once the mixture is incorporated well, then milk is added to it. Flour acts as a “Thickening Agent” for this sauce. This sauce is mainly used in French & Italian cooking and is base for pasta dishes, vegetable & meat dishes as well (Eg: Vegetable Au Gratin, Coq au Vin Blanc etc)

INGREDIENTS

  • Flour – 100 gms
  • Butter – 100 gms
  • Milk – 1 litre
  • Onion – 1 Nos
  • Clove – 2-3 pieces
  • Bayleaf – 1 no

METHOD

  • Melt the butter in a thick bottom pan.
  • Add the flour and mix it
  • Cook for a few minutes
  • Remove from heat to cook the roux
  • Boil milk with the onion or studded onion and cool it to warm.
  • Gradually add the warm milk to the roux and stir till smooth
  • Allow to simmer for 30 minutes
  • Remove the onion pass the sauce through a conical strainer
  • Cover a film of butter to prevent a skin for making.

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