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Mother Sauce: Béchamel -1 Gallon

Source of Recipe

The Hot House


Recipe Introduction

Named for its creator, Louis de Bechamel(1630-1703),steward to Louis XIV of France, Bechamel is the easiest mother sauce to prepare. Traditionally, it is made by adding heavy cream to a thick veal veloute. Although some chefs still believe a bechamel should contain veal stock, today the sauce is almost always made by thickening scalded milk with a white roux (*see note) and adding seasonings. Often used for vegetable , egg and gratin dishes, Bechamel should be rich and creamy with no graininess and have a suttle hint of onion and clove.

List of Ingredients

Onion Piquet 1
Milk 1 gal
Flour 8 oz.
Clarified Butter 8 oz.
Salt and White Pepper TT
Nutmeg TT



Recipe


1. Add onion piquet to milk in a heavy saucepan and simmer for 20 minutes.

2. In a separate pot, Make a white roux* with the flour and butter.

3. Remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps. Bring to a boil.

4. Reduce the sauce to a simmer, add the seasoning and simmer for 30 min.

5. Strain the sauce through a china cap lined with cheesecloth.

YIELD: 1 Gallon

* Roux is a thickening agent made from equal parts of fat(Butter or oil) and flour cooked till desired color.