Bechamel Sauce
From “The Professional Approach to Basics” class at the Cooks of Crocus Hill in St. Paul
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Preheat: ° | Yield: 1 quart | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 2 oz. Clarified Butter
- 2 oz. Bread Flour
- 1 qt Milk
- 1 small Onion, peeled
- 1 whole Clove
- 1 small Bay Leaf
- Salt, to taste
- Nutmeg, to taste
- White Pepper, to taste
Directions
- Heat butter in a heavy sauce pot over low heat. Add flour and make a white roux. Cool roux slightly.
- In another saucepan, scald the milk. Gradually add it to the roux, beating constantly.
- Bring sauce to a boil, stirring constantly. Reduce heat to a simmer.
- Stick the bay leaf to the onion with the clove and add to the sauce. Simmer at least 15 minutes, or if possible, 30 minutes more. Stir occasionally while cooking.
- Adjust consistency with more hot milk, if necessary.
- Season very lightly with salt, nutmeg and white pepper. Spic flavor should be dominant.
- Strain the sauce through china cap lined with cheesecloth or very fine sieve. Cover and spread with melted butter on the surface to prevent skin from forming.
- Keep hot or cool in a water bath for later use. Can also store in Thermos.
Notes
The following daughter sauces can be made by adding to 1 quart of bechamel:
- Cream Sauce: 4-8 oz heated heavy cream
- Mornay Sauce: 4 oz. grated Gruyere and 2 oz. grated Parmesan, stirred until melted
- Cheddar Cheese Sauce: 8 oz. grated cheddar cheese, 1/2 tsp dry mustard, 2 tsp Worcestershire sauce
- Nantua Sauce: 6 oz. shrimp butter and 4 oz. heavy cream
- Soubise Sauce: 1 lb finely diced, sauteed onions. Simmer 15 minutes and force through a fine sieve
- Mustard Sauce: 4 oz. prepared mustard
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