Bechamel Sauce
Source / cookthinker

Bechamel Sauce

Béchamel sauce, also known as white sauce – although the Béchamel sauce is made with milk unlike the “sauce blanche” – is one of the mother sauces of French cuisine and is used in many recipes of the Italian cuisine, e.g. lasagne emiliane. It is used as the base for other sauces. It is traditionally made by whisking scalded milk gradually into a white flour-butter roux. Another method, considered less traditional, is to whisk kneaded flour-butter into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.

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