Béchamel Sauce (Basic)
Béchamel is one of the five "mother sauces" in French cuisine. As a basic white sauce, it can be used as the base of many other sauces.
Source and licence
"Béchamel Sauce (Basic)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:B%C3%A9chamel_Sauce_(Basic), revision 4523785), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:B%C3%A9chamel_Sauce_(Basic)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523785
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
Method
- In a saucepan, melt the butter over medium-low heat. Whisk in the flour to make a roux.
- Cook the roux over gentle heat for 3–5 minutes, but do not brown. This cooking is necessary to remove the floury taste.
- In a separate pot, begin heating the milk. Peel the onion, but do not cut it.
- Add the onion and bay leaf into the pot with the milk. Keep stirring until milk is heated to 80°C. Do not let the milk adhere and cook to pot bottom.
- Remove onion and bay leaf.
- Gradually whisk the heated milk into cooked roux. Add salt and pepper to taste.
- Stir and cook for 15 minutes until thickened. No lumps should be present.