Recipe of Bechamel Sauce – Viji’s Food Recipes
23/04/2010 Leave a comment
Bechamel or White Sauce: Bechamel sauce is named after Louis de Bechamel. It is prepared with white roux and mildly flavoured with onion.
Recipe of Bechamel Sauce
Flour – 45o gms
Butter – 450 gms
Milk – 5 litres
Onion studded with Clove and bay leaf – 125 gms
- Bring milk to boil with studded onion and set aside.
- Melt butter in a thick – bottomed pan.
- Add flour, stir and cook the roux over a gentle fire without colouring till it gets a sandy texture. Pour the milk into the roux stirring with a wooden spoon to avoid lumps.Simmer gently for half-an-hour.
- Remove the studded onion and pass through a fine strainer, cover with butter to prevent the formation of a skin.