Home > Recipes > Sauces > Bechemel
Bechemel
Submitted by: UK Recipes
Date submitted: Monday, October 26, 2009 at 3:48:25 PM
Cover Recipe: "This white sauce is one of the mother sauces, while being a key ingredient in many dishes including lasagne its also used as a base to make more complex sauces."
Total Time:
45 minutes
Originaly Yeild:
500 ml
Yeild:
ml
Ingredients:
50
g,
Butter
50
g,
Plain Flour
500
ml,
Whole Milk
1
Half onion roughly chopped
1
Bay Leaf
2
Cloves
Preparation:
-
Add the milk, onion, bay leaf and cloves to a pan, heat slowly until just before boiling then take off the heat, cover and leave to infuse for 30 minutes
-
Melt the butter in a clean pan, add the flour slowly stirring all the time until you make a thick smooth paste called a roux. it should Its important to not get any lumps in it.
-
Drain the flavoured milk into a clean jug and discard the other ingredients. Add the milk to the roux one ladle at a time while stirring all the time. You must keep stirring to prevent lumps forming
-
Once all the milk has been added you should have a lovely glossy sauce the consistancy of double cream. If you do have any small lumps then pass the sauce through a sieve before checking and adjusting the seasoning
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