Classic Béchamel sauce

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 500ml
Classic Béchamel sauce

Ingredients

  • 50grams butter
  • 50grams flour
  • 450milliliters ( infused with 1xbay leaf,White peppercorn x10,1sliced shallot,2 cloves garlic,grated nutmeg, sprig thyme and brought to the boil
  • 100 milliliters single cream
  1. Soften butter in heavy bottomed saucepan
  2. Add flour and make a roux cooking on a gentle heat without colour for 3/4 minutes
  3. Then add hot infused milk about 50 milliliters at a time stirring the liquid into the roux till a smooth texture is formed
  4. Once all the milk is added finish with cream then pass through a fine sieve

Source: My collection - Jeff Baker - J Bakers Bistro Moderne