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Jewish Recipes --> Recipes --> Kosher Recipes --> To your Health --> Kosher Vegetable Meals

Béchamel Sauce
Recipe Ingredients:

A basic white sauce that is so versatile with additions of cheese, herbs, chili peppers, cream vs. milk vs. stock etc.

  • 4 tablespoons butter or olive oil
  • 4 tablespoons flour
  • 1/4 to 1/2 teaspoon fine sea salt
  • white pepper, as desired
  • 1/2 teaspoon ground mustard, optional
  • 2 cups milk or half and half

In batter bowl, combine butter or oil, flour, salt and pepper. Microwave on high 30 seconds. Whisk in milk or half and half.

Microwave on high 2 minutes. Whisk well. Microwave 2 minutes and whisk.

Repeat as needed to thicken sauce. (If using cheese for a cheese sauce, add now and whisk to melt.)

Sauces and Marinades

 
 
Béchamel Sauce, also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one of the mother sauces of French cuisine, is usually made today by whisking scalded milk gradually into a white flour-butter roux, though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.

When it was invented, sauce Béchamel was a slow simmering of milk, veal stock and seasonings, strained, with an enrichment of cream. The sauce under its familiar name first appeared in Le Cuisinier François, (published in 1651), by François Pierre La Varenne (1615 – 1678), chef de cuisine to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the Cuisinier François ran through some thirty editions in seventy-five years. The sauce was named to flatter a courtier, Louis de Béchameil, marquis de Nointel (1630 – 1703), a financier, sometime intendant of Brittany, who is sometimes mistakenly credited with having invented it. Many chefs would now regard as authoritative the recipe of Auguste Escoffier presented in Saulnier's Répertoire: "White roux moistened with milk, salt, onion stuck with clove, cook for 20 minutes".
 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods