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Béchamel Sauce (Basic)

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4523785

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #recipes for béchamel sauce #recipes using bay leaf #recipes using butter #recipes using wheat flour #recipes using whole milk #recipes without servings #vegetarian
Sauce Vegetarian

Ingredients

Scale
  • 50 g (¼ cup) butter
  • 50 g (¼ cup) white wheat flour (type 405)
  • 1000 ml (4½ cups) whole milk (>3% milk fat)
  • 1 small onion
  • 1 fresh bay leaf
  • Salt
  • Pepper

Directions

  1. In a saucepan, melt the butter over medium-low heat. Whisk in the flour to make a roux.
  2. Cook the roux over gentle heat for 3–5 minutes, but do not brown. This cooking is necessary to remove the floury taste.
  3. In a separate pot, begin heating the milk. Peel the onion, but do not cut it.
  4. Add the onion and bay leaf into the pot with the milk. Keep stirring until milk is heated to 80°C. Do not let the milk adhere and cook to pot bottom.
  5. Remove onion and bay leaf.
  6. Gradually whisk the heated milk into cooked roux. Add salt and pepper to taste.
  7. Stir and cook for 15 minutes until thickened. No lumps should be present.

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