Bechamel Sauce

Para versão Portuguesa clique aqui: “Molho Béchamel”
 250ml/1 cup milk
1 small bay leaf
¼ onion
5 peppercorns
30g/2 tbsp butter
1 ½ tbsp flour
Salt, white pepper and nutmeg to taste

Heat milk with bay leaf, onion and peppercorns until bubbles form around the edge. Remove from heat, cover and let stand for 20 minutes. Strain and set aside.
In a small pan melt butter and stir in flour. Stir over low heat for about 1 minute. Remove from heat and add strained milk, stirring until smooth. Return to medium heat and stir constantly until it begins to boil. Lower heat and cook gently for 5 minutes always stirring. Season with salt, pepper and nutmeg to taste. Makes about 300ml/1 ¼ cups.

This recipe makes a coating sauce, the right consistency for covering food, for example “Codfish in Cream Sauce”.
For a flowing sauce to be served separately, follow the recipe but use only 1 tbsp flour.
For a thicker sauce to use in croquettes and soufflés, use 3 tbsp flour.

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