Simple Recipe: Perfect Bechamel Sauce

Bechamel Sauce. This recipe is fabulous and I have added a splash of white wine as I used the sauce for Spinach Lasagna. It's the base for a range of homey, comforting recipes, such as Creamed Spinach and Roasted Cauliflower with Cheese Sauce, and is a versatile, essential sauce that's easy to master. Melt the butter in a heavy-bottomed saucepan.

Béchamel sauce (/ ˌ b eɪ ʃ ə ˈ m ɛ l /; French: ), also known as white sauce, is a sauce originated between France and Italy made from a white roux (butter and flour) and milk. It is used as the base for other sauces (such as. The resulting sauce should be smooth and velvety. You can have Bechamel Sauce using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Bechamel Sauce

1. It's of For Onion Cloute:.
2. It's 1 of onion.
3. It's 1 of bay leaf.
4. Prepare 6-7 of cloves.
5. It's of For Sauce:.
6. Prepare 500 mls of milk.
7. You need 50 gms of butter.
8. It's 50 gms of refined flour.
9. Prepare 1 pinch of nutmeg grated.
10. It's to taste of Sal & Pepper.

If it's too thick, whisk in a bit more milk until it's just thick enough to coat the back of a spoon. If you use stock (vegetable, chicken, beef, veal, or shellfish) instead of milk as the primary liquid in this sauce, you will have another classic mother sauce: a velouté. We really love using this easy sauce for lower-fat, extra-tasty pasta sauces, like this rich no-cream wild mushroom pasta sauce. Storage: Leftover béchamel can be stored in an airtight container in the refrigerator for up.

Bechamel Sauce instructions

1. For Onion cloute:.
2. Peel the onion, wrap with bay leaf and secure with cloves..
3. For Roux:.
4. Heat butter in a sauce pan till frothy foam comes out..
5. Sprinkle refined flour a little at a time and keep stiring till it get a creamy paste and remove..
6. For the Sauce:.
7. Boil the milk with onion cloute..
8. While the milk is simmering, add roux and keep whisking till the roux is mixed with milk..
9. Once the milk has a saucy consistency, add salt, white pepper powder and nutmeg..
10. Strain the sauce into a clean bowl and swirl melted butter over the sauce..
11. Serve with potato preparations like potato wedges, wafers, French fries..

Making bechamel (white sauce) Don't cook the roux for too long - it can impede the flour's thickening abilities. Making bechamel (white sauce) Stir constantly so the mixture doesn't go lumpy, or catch at the bottom and affect the taste and appearance of the sauce. Kosher salt This is Delia's classic way of making a white (béchamel) sauce, using a mixture of butter and flour called a roux. For a variation on a classic Sauce Bechamel, try chicken broth and half-and-half together with a roux of butter and flour flavored with grated onion. White pepper, thyme and cayenne give an earthy bite to the sauce.