Cookbook:Béchamel Sauce (Beeton)

Béchamel Sauce (Beeton)
Category	Sauce recipes
Yield	4 cups
Time	30 minutes
Difficulty

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Béchamel or French white sauce (French: Sauce Béchamel) is a white rich sauce, used as a basic sauce for many dishes.

Ingredients

• 40 g (1½ oz) of plain flour
• 40 g (2 oz) of butter
• 700 ml (1¼ pints) of milk (or white stock)
• 1 small onion or shallot
• 1 small bouquet-garni (parsley, thyme, bay leaf)
• 10 peppercorns
• ½ bay leaf
• ½ tsp cayenne
• ½ tsp nutmeg
• ½ tsp salt

Procedure

1. Put the milk into a saucepan and place on the hob. Add the onion or shallot, the bouquet garni, peppercorns, mace, and bay leaf, and bring to a boil.
2. In another saucepan, melt the butter, stir in the flour, and cook a little without browning to make a roux.
3. Stir in your hot milk mixture and whisk over the heat until it boils, then bring down the temperature and let it simmer for 15 to 20 minutes.
4. Strain and pass through a sieve or muslin, return to the saucepan, and season lightly with ½ tsp nutmeg, ½ tsp cayenne, and ½ tsp salt.
5. Serve.

References

This page incorporates text from the public domain cookbook Book of Household Management by Isabella Beeton.