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Bechamel
Sauce
Ingredients:
3
tablespoons flour
3 tablespoons
butter
2 cups milk
1 teaspoon lemon
juice
salt and ground
white pepper to taste
Preparation:
- Over medium heat melt the
butter, add flour and fry until golden brown.
- Gradually add cold milk,
stirring constantly.
- Cook 5 minutes than add salt,
lemon juice and pepper and continue stirring
until sauce thickens (about 15 minutes).
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Béchamel
Sauce
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| Béchamel
Sauce,
also known as white sauce,
is a basic sauce which is used as the base for other sauces, such as
mornay sauce and cheese sauce. The basic sauce is made by stirring milk
gradually into a flour-butter roux. The thickness of the
final sauce depends on the proportion of milk and roux.
The sauce is named for Louis
XIV's steward, Louis de Béchamel, who is
sometimes attributed with having invented it.
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