Tuesday, 2 April 2013
Bechamel is prepared with white roux and milk mildly flavored with
onion, clove and bay leaf.
(1) Flour- 90 grams
Ingredients (1 liter)
(1) Flour- 90 grams
(2) Butter- 90 grams
(3) Milk- 1 liter
(4) Onion
studded with
clove and bay leaf- 25 grams
clove and bay leaf- 25 grams
Method
(1) Boil the milk with studded onion and set aside.
(2) Melt butter in a thick-bottomed pan.
(3) Add flour, stir and cook the roux over a gentle fire without coloring till it gets a sandy texture. Pour the milk into the roux stirring with a wooden spoon to avoid lumps. Simmer gently for half an hour. Remove the studded onion and pass through a fine strainer, cover with butter to prevent the formation of a skin.
(1) Boil the milk with studded onion and set aside.
(2) Melt butter in a thick-bottomed pan.
(3) Add flour, stir and cook the roux over a gentle fire without coloring till it gets a sandy texture. Pour the milk into the roux stirring with a wooden spoon to avoid lumps. Simmer gently for half an hour. Remove the studded onion and pass through a fine strainer, cover with butter to prevent the formation of a skin.
