Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 22 2010
Mother Sauces - Bechamel
One of the "five mother" sauces, this most basic sauce in cookery is based on a roux, which is equal volumes of butter and flour. To make the sauce, a liquid (milk, cream, or stock) is added and, in just a few minutes, the liquid thickens up nicely.
THIN SAUCE
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup milk, cream, or stock
Salt and freshly ground pepper, to taste
MEDIUM SAUCE
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk, cream, or stock
Salt and freshly ground pepper, to taste
THICK SAUCE
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup milk, cream, or stock
Salt and freshly ground pepper, to taste
Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
Makes 1 cup sauce