Classic Béchamel sauce

Name: Classic Béchamel sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 500ml
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

10 mins
10 mins
medium
500ml

Recipe by

Jeff Baker

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

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Introduction

This sauce has many uses ranging from cauliflower cheese to fish pies.

Method

Soften butter in heavy bottomed saucepan
Add flour and make a roux cooking on a gentle heat without colour for 3/4 minutes
Then add hot infused milk about 50 milliliters at a time stirring the liquid into the roux till a smooth texture is formed
Once all the milk is added finish with cream then pass through a fine sieve

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