Béchamel,
beurre blanc, espagnole, velouté and mayonnaise are the five basic and
adaptable "mother" sauce with more than 200 years of french history
behind them.
The
traditional French béchamel is based on a roux, a cooked butter
and flour mixture used as a thickening agent for many sauces. Béchamel
can be eaten as is, or used as the basis for other sauces, four of
which are parsley sauce, mornay sauce, soubise sauce and seafood sauce.
|
Ingredients :
preparation time : 5 minutes
cooking time : 15 minutes
makes 1 cup
Tip :
If the béchamel too thick, whisk
in up to ¼ cup warm milk until the sauce reaches desired
consistency.
To reheat, place in small saucepan over very low heat,
stirring until just heated through.
Goes well with pasta dishes like pastichio or lasagne;
grilled fish fillets.
What went wrong : If sauce is lumpy, push through fine
sieve into small bowl.
|
 |
|
Method :
-
Melt butter in medium saucepan, add flour, cook,
stirring, until mixture bubbles and thickens. Gradually add
milk, stirring, until mixture boils and thickens. Stir nutmeg
into sauce.
Nutritional Facts per
Tablespoon :
3.1g total fat (2.1 g saturated
fat); 176kJ (42 cal); 2.6g carbohydrate; 1.1g protein; 0.1g
fiber |
|