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Hello, and welcome to Videojug. We're going to show you how to make a classic white sauce
called Bechamel Sauce. For this recipe you will need the following ingredients: twenty
five grams of butter, twenty five grams of flour, three hundred mils of milk, a peeled
onion, two bay leaves, four cloves, a pinch of nutmeg and salt and pepper. You will also
need the following utensils: a medium saucepan, a small saucepan for infusing the milk, a
sieve or chinois, a bowl for the finished sauce, a wooden spoon and whisk.
Step one: Take the peeled onion and carefully stick the cloves and bay leaves into the onion.
Then place the milk in the small pan and add the onion which is now called an onion cloute.
Slowly heat until just before boiling and then turn off the heat and leave for five
minutes to infuse. After five minutes remove the onion and discard it.
Step two: To make the sauce add the flour to the melted butter. Stir with a wooden spoon
over a low heat one to two minutes to create a white rue.
Step three: Remove the pan from the heat. Gradually add the hot milk, beating constantly
to blend it with the rue.
Step four: Now bring it to the boil, stirring all the time, because if you stop stirring
or leave the sauce on the heat unattended it will stick and burn. Lower the heat and
simmer it until the sauce reaches the desired thickness.
Step five: Now you need to season the sauce with a pinch of nutmeg, salt and a couple
of turns of pepper.
Step six: Strain the sauce through the sieve into a bowl. To stop a skin forming on the
sauce cover it with cling film or buttered greaseproof paper, or rub the surface with
a *** of butter. Once we have the basic sauce made we can add other flavorings. For example,
cheese sauces for cauliflower or broccoli add twenty five grams of grated cheddar cheese,
one tablespoon of mustard and a few drops of Worchestershire Sauce. And that is the
Videojug way to prepare sauce Bechamel.