Sauce Bechamel (White Sauce)
This is the single most important sauce in the whole of French cooking and is reputed to have been introduced into the national cooking repertoire during the reign of Louis XIV. It is used as a base for mushroom, cheese, tomato and many other sauces.
Ingredients
- 15 floz Milk
- 1 Bay leaf
- 6 Peppercorns
- 1 Pinch of grated nutmeg Mace blade
- 2 1/2 Tbs Butter
- 4 Tbs Flour
- Salt and pepper to taste
Instructions
- Put the milk and flavourings into a saucepan and heat for 10 minutes, or until warm; do not let the milk come to the boil. Strain into a small bowl and set aside to cool.
- Melt the butter in a saucepan. Remove from the heat and stir in the flour to form a smooth paste. Gradually stir in the strained milk and return to the heat. Bring to the boil, stirring constantly, or until it has thickened and is smooth.
- The sauce is now ready to use.
Notes
makes about 450 ml (15 fl oz) 2 cups
Calories: 637 kcal
Carbohydrates: 45 g
Protein: 18 g
Fat: 43g
Saturated Fat: 26 g
Trans Fat: 1 g
Cholesterol: 120 mg
Sodium: 442 mg
Potassium: 639 mg
Fiber: 1 g
Sugar: 22 g
Vitamin A: 1611 IU
Vitamin C: 1 mg
Calcium: 520 mg
Iron: 2 mg