How to Make Bechamel Sauce? - Bechamel Sauce - Béchamel Sauce Pasta - Béchamel Sauce Uses - Cheese Bechamel Sauce - Bechamel Sauce Recipe for Lasagna - Bechamel Sauce Ratio - Bechamel Sauce Procedure - Easy Bechamel Sauce - Viji's New Recipes - Sauce Recipes

 BÉCHAMEL SAUCE

Ingredients:

• Refined flour  –  30 gm
• Milk  –  600 ml
• Onions   –  100 gm (1 small)
• Bay leaf  –  1
• Carrot  –  30 gm (slice)
• Celery  –  5 cm (chopped)
• Clove – 1
• Peppercorns  (white)  –  10
• A pinch of Nutmeg powder
• Lime juice  –  1/2 tsp
• Salt –  to taste

Method:

Melt butter in saucepan over a moderate heat, then add the flour and stir until the flour is incorporated (3 to 5 minutes).

Over  the heat pour in one third of the milk and stir well.The mixture will go lumpy, then thick and smooth.

Stir in another third of the milk, and then repeat with the final third. Add onion stuck with clove, sliced carrot, celery, peppercorns, salt and grated nutmeg.

Stir until it boils and allow to simmer for 15 minutes then test the consistency it should be thick enough to coat a spoon. 

Pass through a tammy cloth.

Return to pan and finish with remaining butter and lime juice.