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v1 Public Imported from Wikibooks revision 4523388

Béchamel Sauce (Beeton)

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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 4523388

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #isabella beeton #public domain #recipes for béchamel sauce #recipes using all-purpose flour #recipes using bay leaf #recipes using bouquet garni #recipes using broth and stock #recipes using butter #recipes using cayenne #recipes using cow milk #recipes without servings
Sauce

Ingredients

Scale
  • 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

Directions

  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.

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