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
1 point milk
8oz butter
8oz flour

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

Season to taste - and enjoy!

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About the Author


Member since: 5th October 2010

Val Thornhill. North west london professional caterer.Mother of two lovely daughtetrs. to contact us :
Val Thornhill. North london professional

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