Béchamel Basic Sauce Recipe

White Sauces Basic Recipes

Béchamel
Marquis; Financial reign of Louis XIV. He is credited with the creation of this sauce

Taken from Free Wikipedia

Ingredients:

Yield: 4 kgs or 8 4/5 pounds	English Measures		Mise en Place in Net		Ingredients in Net
Ingredients	Amount	Units	Amount	Unit	%
Butter or margarine	9 4/5	ounces	280	grs	4.99%
Sifted white flour	8 2/5	ounces	240	grs	4.28%
Hot MIlk	8 4/5	pints	5	litros	89.15%
Table Salt	1/3		10	grs	0.18%
Ground White Pepper	1	pinch	5	grs	0.09%
Ground Nutmeg	1	pinch	2	grs	0.04%
Clove	1	pieza	1	pza	0.02%
Onion	1 3/4	ounces	50	grs	0.89%
Parsley, bay leaf and thyme bouquet	2/3	ounces	20	grs	0.36%
Total			4613	grs	100%

Prepare a clear blonde as indicated above with the butter or margarine and milk boiling Desler.
Allow to boil stirring constantly breaking with a spatula or balloon
Casserole or Pot withdraw to a side-fire
Add white pepper, nutmeg, the cloves inserted into the onion and bouquet.
Leave simmering for half an hour taking care to lift the budinera a side not to rest the bottom on fire.
Pass the sauce through a sieve or fine strainer and reserve ..
Covering the surface with a little melted butter or margarine to avoid formation of cream.
Or you can cover with vitafilm sticking on very well to the surface of the sauce without air.

Equipment and utensils to prepare the recipe
Stove	Casserole or pot	Kitchenspoon	Strainer
Choppingboard	Knife	Stainless Steel container	Spatule

Sauce is not prepared in advance, as it can be sour.