Sauce Bechamel Companion

Sauce Bechamel Companion. Béchamel is a standard white sauce and one of the five mother sauces of classical cuisine. Cooking up béchamel sauce with chopped onions will leave you with soubise sauce, which complements pasta, pork, and lamb.

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If it's too thick, whisk in a bit more milk until it's just thick enough to coat the back of a spoon. This classic French sauce is identical to a basic white sauce, except it is made with milk infused with herbs and spices for more flavour. Not cooking your roux the correct length of time.

TIP: Ensure the flour is not stuck on top of the blades before mixing.

Make a roux: Melt butter in a medium saucepan, then whisk in flour until smooth.

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We can only point to the appearance of sauce called béchamel during the reign of Louis XIV. Raise the heat to medium and bring the sauce to a low boil with small bubbles breaking the surface and wisps of steam. Dans le bol muni du batteur, versez la farine.

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