Béchamel Sauce Recipe

What is the first step in making the roux?

What should be done to the roux after it is made?

Salt should dominate the seasoning of the sauce.

Add the ______ to the roux gradually while beating constantly.

How long should the sauce be simmered after adding the bay leaf?

What should be done to prevent skin formation on the sauce surface?

Strain the sauce through a ______ or through a china cap lined with cheesecloth.

Béchamel Sauce Recipe

The recipe calls for 250 grams of butter, 250 grams of bread flour, 4 liters of milk, 1 bay leaf, salt to taste, nutmeg to taste, and white pepper to taste.
Begin by heating the butter in a heavy saucepot over low heat.
Slowly whisk in the flour to create a white roux.
Allow the roux to cool slightly before gradually adding the milk while beating constantly.
Bring the mixture to a boil, stirring consistently, then reduce the heat to a simmer.
Add the bay leaf and simmer for at least 15 minutes, ideally 30 minutes or more, stirring occasionally.
Adjust the consistency of the sauce with hot milk if needed.
Season lightly with salt, nutmeg, and white pepper, ensuring the spice flavors are subtle.
Strain the sauce through a chinois or a china cap lined with cheesecloth.
Cover the surface of the sauce with melted butter to prevent skin formation.
Keep the sauce hot in a bain-marie or cool it in a cold-water bath if needed.
Evaluate the finished béchamel sauce for desired consistency and flavor.

Discover the classic method for making Béchamel Sauce, a versatile white sauce essential for many dishes. This recipe provides a step-by-step guide, detailing the ingredients and techniques needed to achieve the perfect consistency and flavor. Ideal for culinary enthusiasts looking to enhance their cooking skills.