How to make a perfect Bechamel Sauce by Val Thornhill

6th October 2010

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How to make a perfect Bechamel Sauce

Bechamel has a unique Quality of being made with milk, if milk by itself is over heated it can burn, and curdle. You will not have this problem if you cook it on very low heat.

Do not allow the milk to reach boiling point until you make it into a roux

The elegant name for this unique sauce comes from a French nobleman who was lord steward of the royal servant of Louis XIV

Recipe

1 point milk
8oz butter
8oz flour

Melt butter in a heavy saucepan add flour to make a roux
Cook roux until light and foamy
Remove from heat
Add the milk blend 1/4 until smooth
Return to heat
Blend in remaining milk(hot)
Cook over hot heat, stirring with whip until sauce is thickened and no starch remains
Strain#

Season to taste - and enjoy!

Val Thornhill - Click here

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