Difference between revisions of "Basic Béchamel Sauce"
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# Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes. | # Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes. | ||
# Melt the butter in a saucepan. | # Melt the butter in a saucepan. | ||
Latest revision as of 07:11, 14 July 2012
Ingredients
- 1 cup milk
- a piece of onion or garlic
- 1 bay leaf
- 1 to 2 tbsp butter
- 1 to 2 tbsp flour
- salt and pepper
Procedures
- Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes.
- Melt the butter in a saucepan.
- Whisk in the flour and cook for a minute.
- Gradually whisk in the milk.
- Cook, stirring constantly, until thick.
- Season.
Notes
- For thick béchamel, use ratio of 2 tablespoons butter + 2 tablespoons flour for 1 cup / 250 ml milk.
- For very thick béchamel for soufflé base: 3 tablespoons butter, 5 tablespoons flour, 1 cup / 250 ml milk. It makes the soufflé more stable.
