Bechamel Sauce Recipe

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Bechamel Sauce

Elizabeth Hatfield

By
@LizfromOZ

I use this for recipe for making a large lasagna.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
Makes 10 cups
Prep:
30 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

8 c
milk
8
bay leaves, dried
8 slice
onion
40
black peppercorns, whole
8 small
piece of celery
2
whole nutmeg nuts crushed
1 c
all purpose flour
2 stick
butter
freshly ground white pepper
ground nutmeg

Step-By-Step

1Heat the milk in a heavy based saucepan with the bay leaves, onion slices, black peppercorns, the celery and the crushed nutmeg, until bubbles form at the side of the saucepan (do not stir). Remove from heat and let stand for 20 minutes.

2Strain the milk into a bowl and keep warm to one side. Wipe out the saucepan and return to the stove top, add the butter and melt over a low heat. Stir in flour. Stir for 1-2 minutes.

3Remove from heat and let cool a little, then add the strained milk and stir until smooth.

4Return to a medium heat and bring to a boil stirring constantly. Lower heat and continue to cook for about 5 minutes stirring frequently, making sure the sauce is not sticking to the bottom. Season with salt, white pepper & nutmeg.

About this Recipe

Main Ingredient: Dairy
Regional Style: French