Wednesday 7 December 2016

Posted by Judie on Wednesday 7 December 2016
Classic Béchamel Sauce recipe. It can be doubled to make 1 Litre of sauce.

Makes 500ml
  • 50g butter
  • 50g "00" flour
  • pinch of salt
  • 500ml whole milk
  • noce moscata to grate
Start the béchamel sauce by heating up the milk in a pan. In the meantime melt the butter on low heat. Once melted, remove from the heat and add the flour all at once while mixing with a whip to avoid any lumps. Put back on low heat and mix until the mixture becomes golden. Here you will have achieved roux. Add a small amount of warm milk on the roux mixture while stirring, then add all the rest. Mix well with the whip, and cook for 5-6 minutes until the sauce boils and becomes dense enough to your liking. This recipe should yield a medium-density béchamel sauce. 

Adapted from Original Recipe
Categories: ,


Post a Comment