Cookbook:Béchamel Sauce (Beeton)
|Béchamel Sauce (Beeton)|
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.
- 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.
- ↑ 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.