White Sauce (Bechamel)

Bechamel is a mother term of white sauce.It is made from white roux and milk colute.( Studded onion eith bay leaves and cloves)

Making White Sauces

Ingredients Quantity

1 Flour 90 gms

2 Butter 90 gms

3 Milk 1 Litre

4 Co lute 2 no.

Method Of Preparation

1 Bring the milk to boil with studded onion and set a side.

2 Melt the butter in a thick pan and add flour to make white roux.

3 Pour the milk into the roux stirring constantly to avoid limp formation.

4 Simmer for half an hour.

5 Strain through conical strainers and check for seasoning.