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'The Mother of White Sauces"
created by Louis de Béchamel, Marquis de Nointel, Maitre d' Hotel
to Louis XIV (1635-1688).
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Béchamel Sauce - Sauce Béchamel |
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Yield 10 quarts of 10 liters |
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Roux |
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| Butter |
20 ounces |
600 grams |
| Flour |
28 ounces |
800 grams |
| Milk |
10 quarts |
10 liters |
| Nutmeg, grated |
1/4 teaspoon |
15 grams |
| Bay leaf |
1 ea |
1 ea |
| Onion, studded with
cloves |
1 ea |
1 ea |
| Salt |
1 tablespoon |
15 grams |
Procedure |
| 1. Melt
butter and mix in the flour and cook for a few minutes not allowing to
color. |
| 2. Allow
the roux to cool |
| 3. Scald
milk and gradually add to the roux mixing vigorously to avoid lumps |
| 4. Add
nutmeg, bay leaf and onion |
| 5,
Simmer for a minimum of 30 minutes, add more hot milk to adjust
thickness if necessary. |
| 6.
Adjust Seasoning |
| 7.
Strain through cheese cloth |
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