Bechamel Sauce White Sauce
|Published||Jan 31, 2010||Cooking Time||1 hour|
|Recipe Type||Preparation Time||30 min|
|Ingredient||Flour||Standing Time||1 hour|
Description: Bechamel sauce otherwise known as white sauce is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine for example lasagna. This sauce is traditionally made by whisking scalded milk gradually into a white flour butter roux (equal parts of clarified butter and flour by weight). Another method, which is considered less traditional, is to whisk kneaded flour-butter (beurre manie) into scalded milk. The thickness of this final sauce depends on the proportions of milk and flour.
Recipe of Bechamel Sauce White Sauce
|White Pepper||as per taste|
- Take a pan add butter once butter melts add flour mix well with out forming lumps do not brown this mixture then switch off the flame.
- Take half onion stud cloves into onion and bay leaf keep a side.
- take warm milk add little by little to the flour mixture mix with out forming lumps once it is done now switch off the flame keep mixing this mixture till it comes to boil in a very slow flame,add salt,pepper, the onion and boil for 10 min, to check the sauce is ready take the spoon just draw a line at the back it should hold to that line.
- once the sauce is ready remove the onion switch off the flame, transfer to another bowl.can use this sauce for pastas.
both the mixture should be warm. flour mixture and milk
Posted Jan 31, 2010