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Saturday, 2 March 2013

Béchamel Sauce - How to make a basic white sauce.

By: Miriam Borys

Yield: 4 cups 

4 tablespoons butter
4 tablespoons flour ( gluten-free flour would work too)
1 shallot (diced small)
4 cups milk
Salt & pepper to taste  (approx.. ½ teaspoon each)

In a pre-heated sauce pan melt better completely.
Saute shallots until transparent.
Add flour to make a roux & cook for 2 minutes to cook the flour.
Add milk and whisk while milk heats up.
This sauce takes about 10 minutes to come up to the boil.
Reduce the heat and continue to cook while whisking to prevent burning.    
If a smooth sauce is desired, strain through a wire mess strainer. 
This is a perfect sauce to pour over steamed potaoes for scalloped potatoes, or for a home-made macaroni & cheese dish (just grate cheese into the sauce and stir until melted), or to garnish poached fish or steamed vegetables. 

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

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