Image Courtesy of StockFood| Serves | 2 |
| Preparation Time | 5 minutes |
| Cooking Time | 10 minutes |
Bechamel Sauce
Bechamel, or basic melted butter sauce is the base of many recipes. When made with milk as the liquid it is called Bechamel, when made with stock, it's known as a Veloute. To make the sauces sweet or savoury, add salt and pepper to taste for savoury or 1 tablespoon of sugar for sweet. The thickness of the sauce is achieved by increasing the butter and flour but keeping the milk at the same volume. Some of the flavouring variations below include - Parsley Bechamel Sauce, Onion Bechamel Sauce, Caper Bechamel Sauce, Cheese Bechamel Sauce, Mustard Bechamel Sauce, Anchovy Bechamel Sauce and a Sweet White Bechamel Sauce.Ingredients
- Thin Sauce - used as a base for cream soups
- 1 Tbsp butter
- 1 Tbsp plain flour
- 1 cup milk
- Medium Sauce - for vegetables au gratin, lasagne, boiled meats, fish and puddings
- 1½ Tbsp butter
- 1½ Tbsp plain flour
- 1 cup milk
- Thick or Masking Sauce - the base for souffles and savoury fillings
- 2 Tbsp butter
- 2 Tbsp plain flour
- 1 cup milk
- Panada - used to bind croquettes, patties and fried savoury cakes
- 2½ Tbsp butter
- 2½ Tbsp plain flour
- 1 cup milk
Method
- Melt the butter in a saucepan but do not boil.
- Remove from the heat, add the flour, salt and pepper or sugar and whisk until the mixture is free of lumps.
- While still off the heat, gradually add the milk, stirring constantly until the mixture is completely blended and smooth.
- Return to the heat and stir until it boils and thickens.
Variations
- Parsley Sauce - add 2 Tbsp of finely chopped parsley.
- Onion Sauce - add ½ cup of cooked chopped onions or ½ cup of cooked chopped shallots. Cook by simmering in water until tender.
- Caper Sauce - add 2 Tbsp of capers, drained and chopped.
- Cheese Sauce - add ½ cup of grated tasty cheese.
- Curry Sauce - add 2 tsp of curry powder to the flour before it's mixed in with the butter.
- Mustard Sauce - add 2 tsp of Dijon mustard to the flour mixture before adding the cream.
- Anchovy Sauce - add 2 tsp of pureed anchovies and ½ tsp of lemon juice.
- Sweet White Sauce - instead of salt and pepper add 1 Tbsp of sugar or 2 Tbsp of maple syrup
Other Notes
Issue 9 - Christmas 2009
For most people, Christmas dinner is the meal of the year, and the one for which the host and hostess, family and friends reserve the highest hopes and the greatest of expectations.
First Principles
The Basics Cooking Handbook