Subham's Kitchen

Bechamel Sauce / White Sauce

• By subham
• June 5, 2016
• 1 Comment

Preparation time:- 5 minutes                                         Total Time:- 10-15 minutes

Makes :-  1 and half cups                                                   Level:-Easy

Béchamel sauce also known as white sauce is made from butter, flour and milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces. Béchamel is traditionally made by melting a quantity of butter, and adding an equal part of flour to make a roux, which is cooked under gentle heat while stirring with a whisk.

Ingredients

1. Butter- 2 tablespoons
2. Refined Flour or Maida- 2 tablespoons
3. Milk- 2 cups or 10 times of the butter
4. Parmesan cheese- 1 teaspoon grated (optional)
5. Bay leaf- 2-3
6. Cloves- 4-5
7. Onions- half

Method

1.Take milk in a saucepan and add bay leaf to it. Insert the cloves an onion and drop it into the milk and let it boil. When the first boil comes, switch off the gas and strain the milk. Remove the onions, cloves and bay leaf. Let it cool for sometime.

2.Melt the butter in a saucepan and add flour to it. Stir and cook the roux (Butter-flour mixture) for a minute in a low heat.

3.When the roux is light brown in color, switch off the gas. Now slowly pour the warm milk to the roux and whisk it continuously to avoid lumps. Add all the milk, whisk it and simmer the mixture for 2 minutes. Add salt and white pepper and mix it well.

4.To check the sauce consistency, run your finger on the back of wooden spoon and if its turns out a clean line and remain in shape then your sauce is ready. Switch off the gas.

5.Transfer the white sauce into a bowl, add cheese and mix it. Your Béchamel sauce is ready.

Note:- Do not mix hot milk to cold roux or cold milk to hot roux, It will make lumps. Always add warm milk to the hot roux and continuously whisk it while adding.