Béchamel Sauce , also known as white sauce, is a sauce originated between France and Italy made from a white roux and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces.
Roux: Equal quantities of flour and butter are taken to prepare the different coloured roux. The colour of the sauce depends upon the temperature of cooking of the butter and flour and the liquid used.
While preparing the sauce , boiling liquid should not be added to a hot roux, as it may become lumpy. The basic rule is cold liquid to a hot roux or hot liquid to cold roux. Roux can be cooked to various temperatures, named as White, blond or brown.
Preparation Time: 7 minutes
Cooking Time: 10 minutes
Serves: 2 servings
Method :
- Studded onion with cloves.
- Bring milk to boil with studded onion and bay leaf. Set aside.
- Prepare white Roux by cooking melting butter and flour till sandy texture.
- Add roux into the milk stirring with a wooden spoon to avoid lumps. Simmer the heat.
- Remove the studded onion and bay leaf.
- Keep whisking until the sauce is blended smooth. Reduce the heat and simmer for three to four minutes, whisking frequently. This should have the consistency of a very thick sauce. Adjust the seasoning.
- Pass through a fine strainer, cover with butter to prevent the formation of skin.