Classic Bechamel: White Sauce Recipe - Cooking Index
Classic Bechamel: White Sauce Recipe - Cooking Index
| 1 cup | 237ml | Milk |
| 2 | Bay leaves | |
| 2 tablespoons | 30ml | Unsalted butter |
| 2 tablespoons | 30ml | Flour |
| 1 | Salt | |
| Freshly-ground white pepper - to taste | ||
| 2 | Garlic cloves - crushed |
In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously.
Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
Serve with fish, shellfish, vegetables or egg dishes.
This recipe yields 2 cups.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1B05) - from the TV FOOD NETWORK
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