Classically Served With Eggs, Fish, Poultry, Vegetables, Pastas and Veal.
The Goal of this sauce is a nice WHITE creamy sauce. Béchamel is one of the five classic French Mother sauces. It is good in itself or used as a base to make many other sauces from.
Side Note: You need to continually stir this or it will burn on the bottom of the sauce pot. If you notice it is starting to burn change pots quickly.
Béchamel Recipe:
Amount: 1 Quart
Cook Time: 15-30 minutes
Ingredients:
2oz Butter
2oz Flour
1 qt Milk
1 Bay leaf
½ a Small Onion
1 whole clove
TT Nutmeg
TT White Pepper
TT Salt
Amount: 1 Gallons
Cook Time: 15-30 minutes
Ingredients:
8oz Butter
8oz Flour
1 Gal Milk
1 Bay leaf
½ a Large Onion
1 whole clove
TT Nutmeg
TT White Pepper
TT Salt
Method:
Use the clove to stick the Bay leaf to the onion half and set aside. (This is called an “Onion Piquet”)
Put appropriately sized sauce pot on med head and warm the milk. Do not bring to simmer or boil. Just keep it warm. (if you add hot liquid to a roux to fast it could bind up and get clumpy.
Put appropriately sized sauce pot on med head and add the butter to the pot and melt it, add the flour and stir continually as not to scorch the mixture. Keep stirring until the “roux” begins to bubble and look cakey, around 3-5 minutes.
Once the roux is ready and the milk is warmed, add the milk to the roux and continually mix this and bring it to a boil once it boils immediately lower the heat until it is simmering.
Add the Onion Piquet to the simmering sauce and continue to simmer and stir for at least 20 minutes, this ensures the flour is fully cooked and the sauce will become noticeably thicker.
After 20 minutes add the salt, white pepper and nutmeg to taste (the nutmeg should not be overbearing in this sauce) and let simmer for 10 more minutes.
Remove the Onion Piquet.
Strain the liquid through a “Chinois” lined with cheese cloth. Into an appropriately sized container and rapidly cool in an ice bath from 140⁰ to 70⁰ degrees within 2 hours and place in the cooler/refrigerator and must reach 40⁰ degrees within the next two hours.
Use for your desired purpose.
You can make the following small sauces with from Béchamel Sauce.
Sauces Classically Served With Eggs, Fish, Poultry, Vegetables, Pastas and Veal.
Cream Sauce: Creamy Sauce.
Mornay Sauce: Rich creamy cheese sauce.
Mornay Sauce for Glazing: Richer creamy cheese sauce.
Cheddar Cheese Sauce: Creamy Cheddar sauce.
Mustard Sauce: Creamy mustard sauce.
Soubise Sauce: Creamy onion sauce.
Tomato Soubise Sauce: Tomato, onion flavored creamy sauce.
Nantua Sauce: Shrimp / crayfish flavored creamy sauce.
Recent Comments