HOW TO MA E BECHAMEL SAUCE?

Ingredients for Bechamel Sauce milk 1lt butter 60gm flour 60gm small peeled onion 1pc cloves 6pc bayleaf 1pc How to make Bechamel Sauce Make a cut in the onion and push the bayleaf into it, also press the cloves into the onion Bring milk to blood temperature with the studded onion and allow to infuse for 1 0 minutes, remove the onion and discard Melt the butter in a thick bottom pan, add flour and mix in Cook over a low heat for 5 minutes to a white roux (no additional colour) Gradually add the warmed strained milk and stir until smooth Allow to simmer for 30 minutes Pass the sauce through a fine strainer into a clean pan, re-boil and correct the seasoning and consistency If not needed immediately, cover with a piece of buttered greaseproof paper (thi s is called a cartouche) or a thin film of butter Place in a larger saucepan 1/3 filled with water, keeping that water at a gentle simmer (known s a bain marie) Chef's Tip for Bechamel Sauce Consistency may be corrected by adding cream or milk to thin the Bechamel Sauce. The Bechamel Sauce may be used as is or changed by adding other ingredients; th e name Bechamel Sauce then changes, examples are: Anchovy Sauce 2 tbs anchovy essence or chopped anchovy fillets Chive Sauce 4 tbs of chopped chives Cream Sauce 150 ml fresh cream Egg Sauce 3 - 4 hard boiled eggs pushed through a chinois Mornay Sauce 100 gm grated cheddar Mustard Sauce Diluted English mustard to taste Onion Sauce 200 gm onion brunoise added to roux Parsley Sauce 2 tbs of chopped parsley Thermidor Sauce Mornay with 2 tbsp of mild English mustard

Chef's terminology:

lt = litres tsp = teaspoon ml = millelitres tbs = tablespoon kg = kilograms sq = sufficient quantity (add to taste)

gm = grams

pc = piece, meaning a whole one of