Making a Béchamel Sauce

Making a Béchamel Sauce

½ med onion, small dice
3 table spoons of vegetable oil
1 bay leaf
3 table spoons of flour
1 quart of milk.
A pinch of salt and a dash of white pepper
A pinch of nutmeg
Method
In a sauce pan large enough to hold 1 quart of milk place over medium heat. Place the milk in another sauce pan and scald it but do not boil it. Add the vegetable oil and then the onions stirring them until they become translucent. Add the bay leaf and now add all of the flour. Use a fork or whisk to move the ingredients in the pan. Do not allow the flour to brown. While whisking the mixture add the hot milk to the pan and continue whisking it until it has begun to thicken. Bring this mixture to a boil and remove from heat. Add the salt and pepper along with the nutmeg to finish the sauce. Add dollops of butter to the top of the sauce to stop a skin from forming.
Mornay Sauce and other sauces under this mother sauce.
1. This sauce is a variation of a Béchamel at the end of preparing the Béchamel have one cup of strong white cheese grated along with 3 table spoons of parmesan cheese made ready to add to the hot sauce use a whisk to incorporate this into the sauce after removing it from the heat. If you want a cheddar sauce of coarse you would use a cheddar cheese. A great cheese to use for a white Mornay is Swiss and Edam. A mustard sauce is made much the same way by adding a Dijon along with some course mustards at the end of making the Béchamel. A sauce Crème is when heavy cream is added to the sauce or by adding cream fresh to a finished sauce. Cream fresh is 1 cup whipping cream mixed with 2 tablespoons buttermilk.
2. Combine well in glass jar and cover.
3. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.
4. Stir well and refrigerate.
5. Use within 10 days.
Tips:
1. Use as a thickener for soups or sauces.
2. Spoon over fresh fruits, puddings or warm cobblers.
3. Can be used in boiled recipes as it will not curdle
The Cream Sauce (or Crème Sauce) is the original classic cream sauce and one of the simplest variations on the Béchamel sauce.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
• 1 quart Béchamel sauce
• 1 cup heavy cream
Preparation:
1. In a heavy-bottomed saucepan, heat the Béchamel until it comes to a simmer.=
2. In a separate saucepan, heat the cream gently to a simmer. Reduce by about one-quarter, about 10 minutes.
3. Whisk the hot cream into the Béchamel and serve right away.
Makes about 1 quart of Cream Sauce.

With a Béchamel sauce you can change the end result by adding any number of finishes to it to obtain the end result you are looking for. A wine reduction or a cooked and thickened lemon can be added for a fine finish to fish or chicken.

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