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Basic Bechamel Sauce



  • 1.

    Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes.

  • 2.

    Melt the butter in a saucepan.

  • 3.

    Whisk in the flour and cook for a minute.

  • 4.

    Gradually whisk in the milk.

  • 5.

    Cook, stirring constantly, until thick.

  • 6.


  • 7.

    For thick béchamel, use ratio of 2 tablespoons butter + 2 tablespoons flour for 1 cup/250 ml milk

  • 8.

    For very thick béchamel for soufflé base: 3 tablespoons butter, 5 tablespoons flour, 1 cup/250 ml milk. It makes the souflee more stable.

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Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Basic Bechamel Sauce.


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Posted by Lorraine64Report
beautiful sauce, just love it and make it all the time.
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