Basic Sauce Bechamel
basic sauces: Bechamel, Velout'e, Espagnole, demiglace, sauce tomate, sauce hollandaise
Equipment
- sauce pot
- proper whisk
- wooden spoon
- strainer (#prefered conical)
Ingredients
- 1 quart milk
- 4 ounces margarine
- 4 ounces flour
- 1 cloved studded onion
Instructions
- melt the margarine in a thick bottomed sauce pan (larger that one quart).
- add the flour and stir with a wooden spoon
- cook the roux on medium heat but with out coloring
- gradually add the warmed milk and whisk until smooth.
- add the onion and cook for 20 minutes.
- remove the onion and pass the sauce through a strainer