Cookbook:Béchamel Sauce (Beeton)

Béchamel Sauce (Beeton)
CategorySauce recipes
Yield4 cups
Time30 minutes
Difficulty

Cookbook | Ingredients | Recipes | Sauces

Béchamel or French white sauce (French: Sauce Béchamel) is a white rich sauce, used as a basic sauce for many dishes.[1]

IngredientsEdit

ProcedureEdit

  1. 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.
  2. In another saucepan, melt the butter, stir in the flour, and cook a little without browning to make a roux.
  3. 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.
  4. 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.
  5. Serve.

ReferencesEdit

  1. Beeton, Isabella (1907). Mrs. Beeton's Book of Household Management. p. 220.

This page incorporates text from the public domain cookbook Book of Household Management by Isabella Beeton.