*White Sauce or Bechamel Sauce*
Makes 225ml or one cup
I think this was one of the first things I learned how to make in home economics at school. When well made, this simple sauce has a proper place in homey, creamed dishes, often making leftover stretch or giving cooked foods a new life. A good bechamal is the basis for many dishes such as souffles, or macaroni and cheese. The foolproof way to achieve a perfectly smooth sauce is to have the milk hot when you add it to the butter and flour. It uses an extra pot, but perfection is perfection. 2 TBS butter 2 TBS plain flour 285ml of hot milk (1 1/4 cups) salt freshly ground black pepper Melt the butter in a heavey bottomed saucepan over medium heat. Whisk in the flour and cook, whisking constantly until the flour is cooked out and bubbles a bit. Do NOT let it brown. This will take about 2 minutes. Whisk in the hot milk, slowly, whisking constantly until the milk is all whisked in and the sauce thickens. Bring to the boil. Stir in the salt and pepper to taste. Lower the heat to very low and continue to cook, whisking, for an additional 2 to 3 minutes longer. Remove from the heat. If you are using the sauce later, cover the top with a round of baking parchment to prevent a skin from forming. (You can also pour a very thin layer of milk over top which works in much the same way.) Variations: Thick Cream Sauce - Use 3 TBS of flour to 225ml/1 cup of milk. This is the consistency needed for soufffles and meat, poultry or fish crouquettes. Lemon Cream Sauce - Just before serving, beat in 2 large egg yolks, 6 TBS of butter (1 TBS at a time) and 1 TBS fresh lemon juice Cheese Sauce - Stir in 60g/1/2 cup of grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper. Mornay Sauce - Add 2 TBS of grated Parmesan Cheese and 2 TBS of grated Swiss cheese during the last two minutes of cooking. Stur until blended. Just before removing from the heat, beat 2 TBS of the sauce into 1 lightly beaten egg yolk. Stir the yolk/sauce mixture back into the sauce and add 2 TBS butter. Continue to cook, stirring, for one minute longer. |
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