Bechamel/Veloute Sauce

To use this sauce for a savory souffle base, add additional flour to make it very thick.
Ingredients:
4 cup(s) milk (whole) - or Veloute, use chicken broth
1 onion - peeled and halved
4 garlic cloves - peeled
1 - bouquet garni - (bay leaf and thyme)
1/4 cup(s) butter (unsalted)
1/4 cup(s) flour (all-purpose)
1 pinch salt and pepper - to taste

Steps:

-Heat the milk (for Bechamel) or chicken broth (for Veloute), onion, garlic and bouquet garni to a simmer in a heavy bottom pot.

-Let the flavors infuse over low heat for 30 minutes, and then strain the milk into a container.

-Rinse out the same pot and then melt the butter in it over low heat. Once it melts, whisk in the flour and make a roux. (Learn How)

-Take it to the white roux stage which is detailed in the pictorial.

-Whisk in the strained milk until it thickens.

-The milk will not thicken completely until it comes to a boil. Be careful not to burn the sauce to the bottom of the pan.

-Add salt and pepper to taste.

Please log in to post your comment. If you don't have an account register here.