Recipe of Bechamel Sauce – Viji’s Food Recipes


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

Ingredients: (5 litres)

Flour  –  45o gms

Butter   – 450 gms

Milk    –   5 litres

Onion studded with Clove and bay leaf – 125 gms

Method:

  1. Bring milk to boil with studded onion and set aside.
  2. Melt butter in a thick – bottomed pan.
  3. 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.
  4. Remove the studded onion and pass through a fine strainer, cover with butter to prevent the formation of a skin.
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