| Recipe to Print-Basic Béchamel Sauce - Copy |
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| Recipe Name: |
Basic Béchamel Sauce - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.24
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 1 quart. Take a pat of butter and rub it over the surface of the sauce to prevent a skin from forming. Keep sauce warm in a hot-water bath until ready for use, or cool it down in a cold-water bath for later use.
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Ingredients:
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Directions:
Prepare the roux by cooking the flour and the butter together, but do not allow it to brown and set aside.
Bring the milk to simmer. Beat the milk into the roux. Bring the sauce to a boil, stirring constantly. Reduce heat to simmer. Pin the bay leaf onto the onion with the clove and add to sauce. Simmer for at least 15 minutes (preferably 30 minutes).
Skim the surface and stir occasionally. Season lightly with salt, pepper and nutmeg. Strain through cheesecloth. |
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