Béchamel sauce

Béchamel sauce

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

This classic white sauce is the basis of many delicious sauces. Extra butter, cream and egg yolk can be added to enrich the basic sauce.

Ingredients

Quantity Ingredient
1 1/4 cups milk
1 bay leaf
1 onion, chopped
5 whole peppercorns
30g butter
2 tablespoons plain flour
2 tablespoons cream, (optional)
salt and white pepper

Method

  1. Slowly heat the milk with the bay leaf, onion and peppercorns over a low heat, to scalding point. Remove from the heat, cover, and infuse for 7–8 minutes. Melt the butter in a small, heavy-based saucepan, draw away from heat and stir in the flour. Return to the heat and cook for about 1 minute. Then add, all at once, the strained and slightly cooled milk. Stir constantly over a moderate heat until boiling. Simmer for 2–3 minutes. Add the cream, if using, add salt and pepper to taste.

Variations

  • To 1 1/4 cups béchamel sauce, add the following:

    Aurore sauce: Add 1 tablespoon tomato paste, adjusting the amount, if necessary, to give a good, pink colour and delicate flavour. Add 1/4 cup cream. Serve with fish, meat, eggs or vegetables.

    Mornay sauce: Beat 2 tablespoons grated, tasty cheese into the hot béchamel sauce. Add 1/2 teaspoon Dijon mustard and extra salt and pepper, to taste. Add 1/4 cup cream or milk. If the sauce has to be heated, do not boil. Use to coat fish, vegetables and eggs. If food is to be served ‘au gratin’, top with a little cheese and/or breadcrumbs, tossed in melted butter, and brown under the grill or in an oven.

    Onion sauce: Boil 2–4 finely chopped white onions in water to cover, until tender. Drain, then add to the béchamel sauce. Heat, stirring constantly. Serve with tripe, boiled beef, poached chicken and corned meats.

    Parsley sauce: Add 2 tablespoons finely chopped parsley to the béchamel sauce. Serve with corned meats, or fish.

    Caper sauce: Add 1 tablespoon capers and 1 teaspoon caper liquid to the béchamel sauce. Serve with boiled beef and corned meats.

    Curry sauce: Fry a finely chopped onion in 1 tablespoon butter. Add 1 tablespoon curry powder and fry for a few minutes. Add the hot béchamel sauce and simmer gently for 5–10 minutes. Serve with hard-boiled eggs or reheat with 1 1/2 cups chopped diced chicken, turkey or lamb.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again