What is Bechamel sauce? Yet another mother sauce from French Culinary Repertoire, Bechamel sauce shares the glory of being of the most used sauces in the in famed French Food Recipes, and is a typical white sauce that also finds use in lasagna and as a base for Mornay.
Traditionally made by whisking scalded milk into a white roux (a mixture of equal parts of flour and butter by weight), thank God for the new age Bechamel Recipes that now, it is also made by folding in roux in scalded milk. That’s easier for sure.
When we first got the measurement of this traditional Bechamel Sauce Recipe from our 56 year old British friend from Isle of Wight, we got it in ounce. That’s the way it’s measured in BritainAnd guess what? We went berserk when we found out that (3/4) of (1 pound) is 340.194277 grams! A little laugh and Bechamel Sauce goes well we suppose. Here goes the recipe and for your benefit converted in grams too:
– 15fl oz/425ml milk
– a few parsley stalks
– 1 bay leaf
– 1 blade of mace or a pinch
– 10 whole black peppercorns
– 1 slice onion, 1/4 inch (5 mm) thick
– 1½oz/40g butter
– ¾oz/20g plain flour
– salt and freshly milled black pepper
How to make :
– In a pan, boil the milk with parsley, mace, peppercorns and the slice of onion. Let it simmer and boil for a good about 8 minutes. Discard the flavorings, strain and keep in a glass jug.
– Melt the butter in a sauce pan, just about till melted. When melted, add the flour in batches.
– When all the flour is incorporated, add milk a little at a time. After about half of the milk is incorporated, shift from a spoon mix to a balloon whisk and whisk away vigorously.
– The result will be a soft glossy sauce that you’ll love!
Food recommendations: Bechamel sauce can be used as a pasta sauce or on sauted vegetables.
Prep Time:10 Minutes
Cook Time:15 Minutes
Total Time:25 Minutes