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Béchamel Sauce (Beeton)

Béchamel Sauce (Beeton) — a sauce recipe, 10 ingredients, about 30 min.

30 min · Sauce

contains glutencontains dairycontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 40 g (1½ oz) of plain flour
  • 40 g (2 oz) of butter
  • 700 ml (1¼ pints) of milk (or white stock)
  • 1 small onion or shallot
  • 1 small bouquet-garni (parsley, thyme, bay leaf)
  • 10 peppercorns
  • ½ bay leaf
  • ½ tsp cayenne
  • ½ tsp nutmeg
  • ½ tsp salt
Make it lactose-friendly
  • 40 g (2 oz) of butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 700 ml (1¼ pints) of milk (or white stock) → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Put the milk into a saucepan and place on the hob. Add the onion or shallot, the bouquet garni, peppercorns, mace, and bay leaf, and bring to a boil.
  2. In another saucepan, melt the butter, stir in the flour, and cook a little without browning to make a roux.
  3. Stir in your hot milk mixture and whisk over the heat until it boils, then bring down the temperature and let it simmer for 15 to 20 minutes.
  4. Strain and pass through a sieve or muslin, return to the saucepan, and season lightly with ½ tsp nutmeg, ½ tsp cayenne, and ½ tsp salt.
  5. Serve.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0