Sunday, 17 November 2013

Bechamel Sauce (White Sauce)

Bechamel Sauce or White Sauce is one of the classic French sauces and is used very commonly in French Cuisine. It is prepared using a mixture of butter and flour (the French call it Roux) and is cooked in milk.


1 litre milk
100 g butter
100 g plain flour
grated nutmeg
salt to taste

  • Melt the butter in a heavy bottom saucepan in medium heat. Do not let it brown or else the taste and color of the sauce will change.
  • After the butter is melted completely, stir in the flour.
  • Cook the mixture in medium heat for 6-8 mins until it turns into a golden color. Do not let the mixture turn to a brown color.
  • Add little bit of milk and stir well to loosen the mixture.
  • Pour the remaining milk and keep stirring continuously using a wooden ladle until the mixture thickens. You will get a smooth ,glossy, creamy sauce.
  • Add a generous pinch of salt and little bit of grated nutmeg
  • Cook in low heat for another 5 mins stirring occasionally and turn off the heat.
Use this delicious sauce to make your favorite dishes. We used it for making lasagne. It could also be used as a base for souffle, pie etc.

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