Bechamel Sauce Recipe
An introduction to this Bechamel Sauce to your longing taste buds is going to keep them from asking for anything else for a long time to come. Bechamel Sauce goes perfectly as Side Dish. Go ahead and get hooked! Now what did you think? I meant to this Bechamel Sauce recipe.
Ingredients
2 1/2 cups milk
1/2 onion
1 sprig each of parsley and thyme
2 bay leaves
6 peppercorns
50 g butter
50 g plain flour
Salt
Directions
In the work bowl chop the onion and herbs.
Add the onion, herbs, peppercorns and bay leaves to the milk and heat gently for 10 minutes but do not boil.
Strain.
In a saucepan melt the butter and add the flour all at once, stirring constantly with a wooden spoon.
If using an enamelled saucepan a wire whisk may be used.
Stirring constantly, cook for 3-4 minutes until the roux turns a light blond colour.
Place the roux in the work bowl and with the processor running, add the strained milk through the feed tube.
Continue processing until the sauce is smooth.
Return the sauce to the saucepan and stirring periodically cook for some 15 minutes over a low heat until the sauce is smooth.
The right degree of thickness can be achieved by either adding more milk to thin, or cooking longer to thicken the sauce.
Add the onion, herbs, peppercorns and bay leaves to the milk and heat gently for 10 minutes but do not boil.
Strain.
In a saucepan melt the butter and add the flour all at once, stirring constantly with a wooden spoon.
If using an enamelled saucepan a wire whisk may be used.
Stirring constantly, cook for 3-4 minutes until the roux turns a light blond colour.
Place the roux in the work bowl and with the processor running, add the strained milk through the feed tube.
Continue processing until the sauce is smooth.
Return the sauce to the saucepan and stirring periodically cook for some 15 minutes over a low heat until the sauce is smooth.
The right degree of thickness can be achieved by either adding more milk to thin, or cooking longer to thicken the sauce.
