BASIC BéCHAMEL SAUCE WITH LOTS OF FLAVOUR
This recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart, which I was gifted for my bday a couple of weeks ago. It is a bit more involved than your usual béchamel, but so worth it. The taste is outstanding and really makes gratins and pasta shine.
Provided by Lalaloula
Categories Sauces
Time 50m
Yield 500 ml of sauce
Number Of Ingredients 8
Steps:
- In a saucepan combine milk, onion, peppercorns and laurel leaf. Bring to a boil, then take off the heat and let steep for 20 minutes.
- Strain milk through a sieve. If using this sauce in my pasta gratin recipe, keep the onion, if not discard onion with the laurel leaf and peppercorns.
- In a second saucepan melt the butter over medium heat. Add the flour and whisk in using a wire whisk. Let colour for 1 minute whisking continuously.
- Slowly add the 1/3 of the milk whisking it in so that no lumps form. When sauce looks thickened, add another 1/3 of the milk. Keep whisking and finally add the last third.
- Bring to a boil and let simmer for 15 minutes. Season with salt and pepper to taste and a good pinch of nutmeg.
- If you dont use the sauce right away, cover it so that the milk doesnt form a skin on top.
Nutrition Facts : Calories 1.3, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.3, Sodium 0.9, Carbohydrate 0.1
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Miguel Ruis
miguel-ruis@yahoo.comThis recipe is a must-try for any home cook. It's easy to follow and the results are delicious.
Sunil Rai
rai-sunil@yahoo.comI've never been a fan of béchamel sauce, but this recipe has changed my mind. It's so easy to make and it tastes amazing!
Leja Thomas
t-leja@hotmail.comThis béchamel sauce is perfect for making lasagna. It's creamy and flavorful, and it holds the layers of pasta and cheese together perfectly.
Sikandar khan
sikandar.khan26@yahoo.comI love that this recipe uses all-purpose flour instead of butter. It's a much healthier way to make béchamel sauce.
Omprakash Chaudhary
o.chaudhary@gmail.comThis sauce is a great way to use up leftover milk and cream. It's also a great way to add flavor to dishes that are a bit bland.
Yushra Samaraat
samaraat-yushra@hotmail.frI've tried making béchamel sauce before, but it always turned out lumpy. This recipe is so easy to follow and the sauce turned out perfectly smooth.
Azeezat Olaiya
o_a16@yahoo.comBéchamel sauce is a classic for a reason. This recipe is a great starting point, but I like to add a little bit of garlic and nutmeg to give it a more complex flavor.
Kylah Martin
martin_kylah@yahoo.comThis is the best béchamel sauce I've ever had. It's perfect for pasta dishes and casseroles. I'll definitely be making it again.
Holly Holcomb
h.holly@gmail.comI'm not a huge fan of béchamel sauce, but this recipe changed my mind. It's so creamy and flavorful, I could eat it by the spoonful!
Becky Mercy
m_b@hotmail.frThis recipe is a keeper! I love that it doesn't have any lumps. I always have trouble with that when making béchamel sauce, but this recipe made it foolproof.
Farjana Akthr
farjanaakthr@yahoo.comSimply delicious! The flavors are well-balanced and the texture is velvety smooth. I've found that using a combination of whole milk and heavy cream gives it an even richer taste.
ThE_LaSt_OrEo
the_last_oreo@yahoo.comThis béchamel sauce recipe is a lifesaver! It's quick, easy to follow and incredibly versatile. I've used it for lasagna, macaroni and cheese, and even as a dip for vegetables.