Bechamel Sauce

Assalamualaikum wbr...

Alhamdulillah, masih berkesempatan menambah koleksi resepi pada hari ini. Hari ini masih lagi bercerita tentang 'salad dressing'. 

Bechamel sauce..

'White sauce, also known as Béchamel, is used in a variety of dishes and is the base for many sauces. Here are the steps for a basic medium white sauce, with adjustments for other thicknesses'.

1. 1. In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
2. 2. Blend 2 tablespoons of flour into the melted butter.
3. 3. Add 1/4 teaspoon of salt.
4. 4. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.

1. 5. Slowly add 1 cup of milk, stirring constantly.
2. 6. Continue cooking slowly until smooth and thickened.
3. *For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
4. *For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.
5. *For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.

Tips:

1. To make the standard Béchamel, after adding the milk to the medium white sauce recipe add 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg.
2. Light stock, cream, or a combination may be used in place of the milk.
3. Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice or a few tablespoons of chopped chives or parsley .

What You Need:

• Heavy saucepan
• 2 tbsp butter
• 2 tbsp flour
• 1/4 tsp salt
• 1 cup milk