Sauce & Pickle Recipes > Béchamel
Sauce
1 small onion
cayenne pepper
1 fresh bouquet garni
12 pepper corns
4 tablespoons butter
grated nutmeg to taste
mace to taste
1 1/2 heaped tablespoons flour
salt
(see measure conversions for more information)
- Heat the milk with the muslin bag in it.
- Remove from heat and leave to stand for 15 minutes.
- Remove the muslin bag.
- Over a gentle heat in a heavy bottomed saucepan mix the flour and butter together (to make a roux).
- Very gradually add the milk then whisk and bring to the boil.
- Boil gently for 10 minutes, whisking all the time.
- Pass through a sieve and serve.
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Comment Script
How to make Béchamel sauce:
A classic sauce recipe. If you can make an ordinary white sauce you can certainly make this!
Ingredients
1 1/2 pints milk1 small onion
cayenne pepper
1 fresh bouquet garni
12 pepper corns
4 tablespoons butter
grated nutmeg to taste
mace to taste
1 1/2 heaped tablespoons flour
salt
(see measure conversions for more information)
Method
- Put the onion, peppercorns, bouquet garni, mace and nutmeg into a little bit of muslin and tie it with clean, white string.- Heat the milk with the muslin bag in it.
- Remove from heat and leave to stand for 15 minutes.
- Remove the muslin bag.
- Over a gentle heat in a heavy bottomed saucepan mix the flour and butter together (to make a roux).
- Very gradually add the milk then whisk and bring to the boil.
- Boil gently for 10 minutes, whisking all the time.
- Pass through a sieve and serve.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Sauce & Pickle Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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