Bechamel Sauce
Traditionally Béchamel Sauce was made with 200gm of roux (this is the butter and flour which thickens the sauce). However, this produced a very heavy and thick sauce. By reducing the roux, a lighter, fresher sauce is produced and is less at risk from burning. This recipe produces such a sauce that has a good coating / nappé consistency.
Ingredients
milk 1 lt
butter 60 gm
flour 60 gm
small peeled onion 1 pc
cloves 6 pc
bayleaf 1 pc
Method
1. Make a cut in the onion and push the bayleaf into it, also press the cloves into the onion
2. Bring milk to blood temperature with the studded onion and allow to infuse for 10 minutes, remove the onion and discard
3. Melt the butter in a thick bottom pan, add flour and mix in
4. Cook over a low heat for 5 minutes to a white roux (no additional colour)
5. Gradually add the warmed strained milk and stir until smooth
6. Allow to simmer for 30 minutes
7. Pass the sauce through a fine strainer into a clean pan, re-boil and correct the seasoning and consistency
8. If not needed immediately, cover with a piece of buttered greaseproof paper (this is called a cartouche) or a thin film of butter
9. Place in a larger saucepan 1/3 filled with water, keeping that water at a gentle simmer (known s a bain marie)
Chef's Tip
Consistency may be corrected by adding cream or milk to thin. This sauce may be used as is or changed by now adding other ingredients; the name of the sauce then changes, examples are:
Anchovy 2 tbs anchovy essence or chopped anchovy fillets
Chives 4 tbs of chopped chives
Cream 150 ml fresh cream
Egg 3 - 4 hard boiled eggs pushed through a chinois
Mornay 100 gm grated cheddar
Mustard Diluted English mustard to taste
Onion 200 gm onion brunoise added to roux
Parsley 2 tbs of chopped parsley
Thermidor Mornay with 2 tbsp of mild English mustard
Read aslo: Mayonnaise Sauce and Derivatives Aioli Sauce
Bechamel Sauce Hollandaise Sauce Food Tip on Preparing Sauces
Steak Marinades Recipes Cooking tips on Marinades and Marinating
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