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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/XWQ5cg-h8HuO4NCqUssJ/ee8b21d56667aef3c48578c17d27d8.jpeg "Basic bechamel sauce")
Basic bechamel sauce
The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour.
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Ingredients
number of servings
2
- 3 cups whole milk
- 1 onion-sliced
- 2 bay leaves
- 10 black peppercorns
- 3 tablespoon melted butter
- 3 tablespoon self-rising flour
- 1 teaspoon sea salt
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Directions
17 min.
1. Step
Put all ingredients in a 3 quart saucepan on low heat for 10 minutes to steep flavors into the milk. Do not boil. Strain the milk.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/XWQ5cg-h8HuO4NCqUssJ/a525769d670b654496c774f2534e35.png "Basic bechamel sauce - preparation step 1")
Source: Youtube
2. Step
Add melted butter to sauce pot. Whisking constantly, add flour to make a roux. Continue to whisk and cook until roux bubbles.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/XWQ5cg-h8HuO4NCqUssJ/5faf9ebea382ed2f3eb68d50769242.png "Basic bechamel sauce - preparation step 1")
Source: Youtube
3. Step
Add milk quickly, still whisking. Come to a boil over medium high seat. Season to taste with sea salt (approximately 1 teaspoon).
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/XWQ5cg-h8HuO4NCqUssJ/844465207ff9552c020c00b65814b6.png "Basic bechamel sauce - preparation step 1")
Source: Youtube
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