Bechamel Sauce Recipe
Ingredients
| Milk | 1 1/4 Cup (16 tbs) | |
| Onion | 1 Small, peeled | |
| Carrot | 1 Small, peeled | |
| Stalk celery | 1/2 Small | |
| 1 blade mace | ||
| Parsley sprigs | 1 | |
| Cloves | 2 | |
| 4 white peppercorns | ||
| Butter | 1 Ounce | |
| Flour | 4 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In a saucepan, bring milk, quartered onion, thickly sliced carrot and thickly sliced celery along with mace, parsley, cloves and peppercorns slowly to a boil with constant stirring.
2. Take the saucepan off heat, cover, let it stand for about 30 minutes and strain.
3. in a clean, small, heavy saucepan melt butter and cook with flour gently, stirring constantly for about 3 minutes.
4. Remove from heat and gradually add reserved flavored milk, stirring well after each addition.
5. With a wooden spoon stir and cook such that the sauce boils and thickens.
6. Let it simmer for 3-4 minutes.
SERVING
7. To serve, season with salt and pepper as per taste.
1. In a saucepan, bring milk, quartered onion, thickly sliced carrot and thickly sliced celery along with mace, parsley, cloves and peppercorns slowly to a boil with constant stirring.
2. Take the saucepan off heat, cover, let it stand for about 30 minutes and strain.
3. in a clean, small, heavy saucepan melt butter and cook with flour gently, stirring constantly for about 3 minutes.
4. Remove from heat and gradually add reserved flavored milk, stirring well after each addition.
5. With a wooden spoon stir and cook such that the sauce boils and thickens.
6. Let it simmer for 3-4 minutes.
SERVING
7. To serve, season with salt and pepper as per taste.
Chef
