Béchamel Sauce Recipe - PDF
Document Details
Uploaded by JubilantVirginiaBeach
Lebanese American University
Haddad
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Summary
This is a recipe for making béchamel sauce. The recipe includes ingredient lists and steps to prepare the sauce. It is suitable for professional chefs or those who want to cook professional dishes at home.
Full Transcript
***Item Description*** ***Quantity*** butter 250 gr Bread flour 250 gr Milk 4 l Bay leaf (small) 1 each Salt To taste Nutmeg To taste White pepper To taste 1. Review instructions for making and incorporating roux. 2. Heat the butter in a heavy saucepot over low heat. Add the flour...
***Item Description*** ***Quantity*** butter 250 gr Bread flour 250 gr Milk 4 l Bay leaf (small) 1 each Salt To taste Nutmeg To taste White pepper To taste 1. Review instructions for making and incorporating roux. 2. Heat the butter in a heavy saucepot over low heat. Add the flour and make a white roux. Cool roux slightly. 3. Gradually add the milk to the roux, beating constantly. 4. Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer. 5. Add the bay leaf and add to sauce. Simmer at least 15 minutes or, if possible, 30 minutes or more. Stir occasionally while cooking. 6. Adjust consistency with more hot milk, if necessary. 7. Season very lightly with salt, nutmeg, and white pepper. Spice flavors should not dominate. 8. Strain the sauce through a chinois or through a china cap lined with cheesecloth. Cover or spread melted butter on surface to prevent skin formation. Keep hot in a bain-marie, or cool in a cold-water bath for later use. 9. Evaluate the finished sauce.
