Name: Sauce Béchamel
Yield: To make 5 litres (8¾ pt or 1⅜ U.S. gal)
Cuisine: France
Ingredients: 650 g (1 lb 7 oz) White Roux—using: 300 g (11 oz) clarified butter and 350 g (124 oz) sifted flour; 2 finely sliced small onions; 5 litres (8¾ pt or 1⅜ U.S. gal) boiling milk; 300 g (11 oz) lean veal; pinch of nutmeg; 25 g (1 oz) salt; 1 sprig of thyme; 50 g (2 oz) butter; pinch of coarsely ground pepper

Preparation info

To make
5 litres

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

650 g (1 lb 7 oz) White Roux—using:

Method

Preparation

Make the Roux in the normal manner and allow to cool. Mix the milk into the Roux so as to obtain a smooth sauce and bring to boiling point. Meanwhile, cut the veal into small cubes and stew with the butter without colouring, adding the onions, seasonings and thyme; place into the sauce. Allow to simmer gently for 2 hours and pass through a fine strainer. Coat the surface o

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25 Sauce Béchamel

Ingredients

Method

Preparation

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