BECHAMEL SAUCE (BASIC) (WHITE SAUCE)
Thursday, June 25, 2015
It is one of the Five mother sauces of the French cuisine.
It is made from a Roux and milk, often called as “the White Sauce”.
2 Tbsp - Butter
2 Tbsp – Flour
2 cups – Milk
To taste – Salt
To taste – Pepper
Melt butter in a saucepan over medium heat.
After the butter melts, add the flour and stir continuously on medium flame (this is the roux).
When the flour turns light brown, gradually add the milk, stirring constantly so that no lumps are formed.
Bring to a boil and add the salt and pepper.
Cook further for a few minutes till is smooth and slightly thickened.
The consistency becomes thicker as it cools.
It can be served with steamed vegetables and used in pastas and augratins.