Béchamel Sauce RecipeOrigin: France Period: Traditional |
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This is the traditional French white sauce that forms the basis for all white sauces (including those containing cheese). Ingredients
425ml milk 
Béchamel Sauce Preparation:Method:MethodPlace the milk in a small pan along with the celery, bay leaf, mace, peppercorns and onion. Cook on low heat until it comes just to a simmer (about 5 minutes) then remove from the heat and strain into a jug or bowl (discard the flavourings). Add the butter to the pan and melt gently then add the flour and stir-in vigourously to make a smooth paste. Add the milk a little at a time, whisking all the while (incorporate each slug of liquid completely before you add the next) and continue until all the liquid is incorporated. Turn the heat to its lowest setting and allow to sauce to cook slowly for 5 minutes, whisking occasionally. Season with salt and black pepper and use immediately. |
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