Bechamel Sauce is one out of the six mother Sauces of French Cuisine. Originated in Italy It is a thick white sauce made from white Roux and Milk. It is a base for various other sauces such as Mornay( bechamel with Cheese),Cardinal(bechamel with onion Puree).This sauce has a creamy taste and used in various dishes such as Cauliflower Mornay, Lasagne etc. A perfect Bechamel is clear white in color having a thick consistency and a creamy flavor.
INGREDIENTS REQUIRED FOR SAUCE:
- 300 ml Milk
- 1+1/2 Tbsp Butter
- 1+1/2 Tbsp Flour
- Half Onion
- 2 cloves
- 1 Bay Leaf
- 1/2 Tbsp Salt
1. Add Milk to a Pan and put it on flame. Wrap a Bay Leaf Over a half of Onion using 2 Cloves and Put it in the milk.Heat this till it becomes little hot (60-65°C)
- Take another Pan and put it on Flame. Add Butter, Flour and saute it for 30-4o Sec to make white Roux.
3- Add the hot Milk(removing the onion) in the Pan with Roux on medium flame and continuously whisk it so that it does not form any Lumbs
Once It obtains a thick Sauce consistency, add salt to it and the final mixture obtained is