The Béchamel Sauce

3 tablespoons of butter
3 tablespoons of flour
1 litre of Milk

The Bechamel Sauce is one of our foundation sauces a good a place to start. You must make a roux first. To make a roux or as in the case of this recipe, a pale roux, you need your double boiler. Just cave in now and buy one. I have shown some here that are good value. If you really take cooking seriously in this micro waved world, you will need it.

The roux is simple, melt your butter first, in the top half of your double boiler, then add the flour slowly, always stirring. Don’t add too much at once and you will find that the roux drinks the last sprinkle of flower. Keep in mind that the roux is always equal quantities of butter and flour. Remember it is the smoothness of the paste that makes the sauce smooth later. Once it is smooth turn down the double boiler to a low to moderate heat and let it cook for another minute, no more.

Take the pan off the heat and stir in the milk a little at a time, again trying to gain a smooth consistency.

Now put the sauce back under the fire and stir occasionally while you think what to add to this basic sauce.

The béchamel is versatile, you could easily add some chopped onion, or chives and a bay leaf. Some peppercorns or nutmeg?

Pretty easy really. It just takes practice.

Next we will try a Mornay another of the foundation sauces.
See you then. La Sauciere Folle