Bechamel Sauce

Bechamel Sauce
Chicken Veloute
Fish Veloute
Veal Veloute
Emulsified Sauces
Tomato Sauce

'The Mother of White Sauces" created by Louis de Béchamel, Marquis de Nointel, Maitre d' Hotel to Louis XIV (1635-1688).

Béchamel Sauce - Sauce Béchamel

Yield  10 quarts of 10 liters
Ingredients U.S. Metric
  Butter 20 ounces 600 grams
  Flour 28 ounces 800 grams
Milk 10 quarts 10 liters
Nutmeg, grated 1/4 teaspoon 15 grams
Bay leaf 1 ea 1 ea
Onion, studded with cloves 1 ea 1 ea
Salt 1 tablespoon 15 grams

1. Melt butter and mix in the flour and cook for a few minutes not allowing to color.
2. Allow the roux to cool
3. Scald milk and gradually add to the roux mixing vigorously to avoid lumps
4. Add nutmeg, bay leaf and onion
5, Simmer for a minimum of 30 minutes, add more hot milk to adjust thickness if necessary.
6. Adjust Seasoning
7. Strain through cheese cloth

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