Bechamel Sauce Recipe

Add onion and cook until softened about 6 minutes.

Bechamel sauce recipe. Bechamel sauce forms the base for a number of other classic sauces like mornay shredded cheese is added nantua shrimp butter and heavy cream are added mustard mustard and cream are added soubise is made with sauteed onions cheddar cheese sauce with shredded cheddar aurore tomato paste is added chivry with herbs and white wine and others. Lay a sheet of plastic wrap directly on top of the sauce to keep a skin from forming and refrigerate until it s time to reheat. If it is slightly lumpy after reheating pour it through a wire mesh sieve.

To make bechamel sauce or also known as white sauce you need just 3 main ingredients milk butter and flour and 2 seasonings nutmeg and salt. Add flour and cook stirring constantly with a wooden spoon for 2 minutes or until butter and flour form a bubbling paste. Bring to a gentle simmer then reduce heat to medium low and continue simmering until the flour has softened and not longer tastes gritty 10 to 20 minutes then season with salt and nutmeg.

First place the milk in a small saucepan and add the parsley stalks bay leaf mace if using peppercorns and onion. Whisking constantly add half the milk. Cook stirring frequently until mixture is pale golden has a slightly nutty aroma and is the texture of cooked oatmeal about 5 minutes.

Then place it over a low heat and let it come very slowly up to simmering. Add flour and salt. Add flour season with salt and cook stirring until mixture is pale golden with a nutty aroma 4 minutes.

Cook until onion is soft 4 minutes. Increase heat to medium high and slowly whisk in milk until thickened by the roux. In a medium saucepan melt butter over medium.

Béchamel sauce may be made up to one day in advance. Simmer for 2 minutes stirring with a wooden spoon or until slightly thickened. Whisk the sauce as it is reheated and thin with extra milk as necessary.