Béchamel is one of the five "mother sauces" in French cuisine. A basic white sauce, it can be used as the base of many other sauces.
Yield is 4 cups béchamel.
- ¼ cup unsalted butter
- ¼ cup white flour
- 4½ cups scalded whole milk > 3% milk fat
- 50g butter
- 50g white wheat flour (type 405)
- 1000ml milk
And optional spices:
- 1 small onion peeled & stuck with a clove
- 1 fresh bay laurel leaf
- Soften the unsalted butter and knead into the flour.
- Cook the roux of butter and flour over gentle heat, but do not brown.
- Test the roux as it should not have apparent flour taste.
- Add milk to new pot
- Peel the onion and stick with one clove.
- Assemble into a scalding pot with one bay leaf.
- Stir some more. Do not let the milk adhere and cook to pot bottom.
- Keep stirring until milk is scalded at 80°C.
- Remove cloved onion and bay leaf.
- Combine scalded milk slowly into cooked roux.
- Stir and cook for 15 minutes. No lumps should be present.
The first is for general all-purpose usage. The second is for desserts requiring a thickening. The third is for my signature lasagne ferrera. The fourth is for Atkins compliance. The last one lends a peculiar sweetness when made with a two-row brewers' malt.
Pure olive oils and virgin olive oils are somewhat orthodox. Vegetable oils and other oils are certainly outside orthodoxy.
- butter & common white flour > 10% protein
- butter & white rice flour
- butter & semolina durum flour
- butter & wheat gluten
- butter & malted barley flour
bxr:Куисиска:Сос бешамелска fr:Livre de cuisine/Sauce béchamel ta:பெஸமஎல Sauce te:Béchamel sauce