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Bechamel Sauce / White Sauce

Bechamel Sauce / White Sauce

Cooking Time

Preparation Time : 0

Cook Time : 0

Total Time : 0

Ingredients

Serves

  • Butter - 4 tbsps

  • All purpose flour - 4 tbsps

  • Full cream milk - ( Hot )750 ml

  • Bay leaf - 2

  • Black peppercorns - 3-4

  • Saltto taste

  • Freshly ground black pepper1/2 tsp

Directions

  • 01

    Heat milk in a pan.

  • 02

    Add bay leaf and peppercorns and cook the milk on low heat for 10-15 minutes.

  • 03

    Strain the milk and discard the bay leaf and peppercorns.

  • 04

    Heat butter in a pan.

  • 05

    Add flour once the butter is melted and mix until it forms a smooth glossy paste.

  • 06

    This is called Roux.

  • 07

    Do not over cook the butter and flour mixture or the Roux.

  • 08

    Keep stirring continuously.

  • 09

    Add hot milk slowly and whisk continuously.

  • 10

    Add salt and pepper and cook the sauce on low heat until it starts to coat the back of the ladle.

  • 11

    Remove the pan from heat and cover it with cling film to avoid formation of skin over the sauce.

  • 12

    Store the sauce in an airtight container in refrigerator for up to 5 days.

  • 13

    Use the sauce as and when required.

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