Basic Mother Sauces- BECHAMEL SAUCE

RECIPE No. 1

STANDARD RECIPE CARD

Name of Dish:

BECHAMEL SAUCE

Preparation Time:

5 minutes

Served with:

Cooking Time :

45 minutes

Portion Size :

No. of Portion :

1 liter

Garnish :

Colour:

Rich White

Ref. Book :

The Theory of Cookery, page -83(2009 print)

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Flour

90 gm

1

Bring milk to boil with studded onion and set aside.

2

Butter

90 gm

2

Melt butter in a thick-bottomed pan.

3

Milk

1 liter

3

Add flour, stir and cook the roux over a gentle fire without colouring till it gets

4

Onion studded with clove

1 pc

a sandy texture.

and bay leaf

4

Pour the milk into the roux stirring with a wooden spoon to avoid lumps.

5

Simmer gently for half an hour. Remove the studded onion and pass through

6

a fine strainer, cover with butter to prevent the fermation of a skin.

Note:

Bechamel sauce is named after Louis de Bechmel. It is prepared with white

roux and milk which is mildly flavoured with studded onion.

Total Cost :

Cost per Person :

Prepared By: Chef Ashish