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Bechamel

Chef G
One of five basic sauces
Print Recipe
Course Sauce
Cuisine French

Equipment

  • Medium Sauce Pan
  • whisk - preferred a balloon whisk
  • measuring cups and spoons
  • wooden spoon
  • ladle (When tempering the milk gradually)

Ingredients
  

  • 1 Ounce Margarine or unsalted butter
  • 1/2 Pint Milk preferably Whole milk
  • 1 Ounce Flour all purpose
  • 1 Studded onion studded with whole clove

Instructions
 

Preliminary Step:

  • Warm the milk in a separate sauce pan until warm, but not boiling. Warm integrates more smoothly into the roux
  • Measure the ingredients

Cooking Process:

  • Melt Butter: place the sauce pan over medium heat and ensure the butter melts evenly - however not browned.
  • Make the Roux: Have the flour ready to fold into the butter. fold in slowly ans stir with the wooden spoon. Keep the roux blond.
  • Gradually ladle the warm milk into the roux.
  • Continue to heat the sauce up to a small simmer and whisk. Cook under low heat for a bit - nape' the sauce over the back of the wooden spoon. the sauce at this point should hold a line.
  • remove from heat and place in bain-marie for service.
Keyword Sauces