BECHAMEL SAUCE Recipe
Bechamel Sauce makes for a perfect base to prepare other sauces and is one of the mother sauces of French cuisine. It also goes well with other sauces, gravy, soups and stews.
Ingredients
Butter- 1 ounce
Flour - 1 ounce
Milk - 3/4 to 1 pint
Nutmeg – a pinch
Thyme – 1 sprig
Salt and pepper – as per taste
Directions
MAKING
1. Using butter and flour, make a roux. Keep it aside to cool.
2. Boil milk. If you want thinner sauce, use more.
3. Add thyme and nutmeg to it. Remove thyme after a while.
4. Reheat milk and pour it gradually on to the roux.
5. Return to heat. Remember to beat well in between each addition.
6. Add salt and pepper as per taste.
7. Once the sauce attains a smooth consistency, let it stand over hot water. Cover with a wet circle of greaseproof paper to prevent a crust from forming on top. Since this paper lid can prevent crust from forming, this sauce can be prepared well in advance.
SERVING
8. Bechamel sauce is a main ingredient for many lasagna recipes.
1. Using butter and flour, make a roux. Keep it aside to cool.
2. Boil milk. If you want thinner sauce, use more.
3. Add thyme and nutmeg to it. Remove thyme after a while.
4. Reheat milk and pour it gradually on to the roux.
5. Return to heat. Remember to beat well in between each addition.
6. Add salt and pepper as per taste.
7. Once the sauce attains a smooth consistency, let it stand over hot water. Cover with a wet circle of greaseproof paper to prevent a crust from forming on top. Since this paper lid can prevent crust from forming, this sauce can be prepared well in advance.
SERVING
8. Bechamel sauce is a main ingredient for many lasagna recipes.
