Bechamel Sauce

Introduction

Intro paragraph

Ingredients

• • milk        1 lt

  • butter    60 gm

  • flour      60 gm

  • small peeled onion   1 pc

  • cloves    6 pc

  • bayleaf   1 pc

  • ? nutmeg

  • ? pepper corns

Process

How to make Bechamel Sauce

   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)

Hints

Consistency may be corrected by adding cream or milk to thin the Bechamel Sauce. The Bechamel Sauce may be used as is or changed by adding other ingredients; the name Bechamel Sauce then changes, examples are:

    Anchovy Sauce    2 tbs anchovy essence or chopped anchovy fillets

    Chive Sauce    4 tbs of chopped chives

    Cream Sauce    150 ml fresh cream

    Egg Sauce    3 - 4 hard boiled eggs pushed through a chinois

    Mornay Sauce    100 gm grated cheddar

    Mustard Sauce    Diluted English mustard to taste

    Onion Sauce    200 gm onion brunoise added to roux

    Parsley Sauce    2 tbs of chopped parsley

    Thermidor Sauce    Mornay with 2 tbsp of mild English mustard

Enjoy your Bechamel Sauce and bon appetit . . . . .