Béchamel Sauce (Beeton)
Béchamel or French white sauce (French: Sauce Béchamel) is a white rich sauce, used as a basic sauce for many dishes.
Source and licence
"Béchamel Sauce (Beeton)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:B%C3%A9chamel_Sauce_(Beeton), revision 4523388), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:B%C3%A9chamel_Sauce_(Beeton)&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 4523388
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
- 40 g (1½ oz) of plain flour
- 40 g (2 oz) of butter
- 700 ml (1¼ pints) of milk (or white stock)
- 1 small onion or shallot
- 1 small bouquet-garni (parsley, thyme, bay leaf)
- 10 peppercorns
- ½ bay leaf
- ½ tsp cayenne
- ½ tsp nutmeg
- ½ tsp salt
Method
- Put the milk into a saucepan and place on the hob. Add the onion or shallot, the bouquet garni, peppercorns, mace, and bay leaf, and bring to a boil.
- In another saucepan, melt the butter, stir in the flour, and cook a little without browning to make a roux.
- Stir in your hot milk mixture and whisk over the heat until it boils, then bring down the temperature and let it simmer for 15 to 20 minutes.
- Strain and pass through a sieve or muslin, return to the saucepan, and season lightly with ½ tsp nutmeg, ½ tsp cayenne, and ½ tsp salt.
- Serve.