Bechamel Sauce
| Makes: 600ml | Category: Sauce | Course: Accompaniment | Machine: Cooking machine | Total time (min.): 10 |
For the classic and endlessly useful Béchamel sauce, first infuse the milk with a bay leaf and half an onion studded with 3 cloves. Bring the milk to the boil then simmer for 10 minutes, then remove from the bowl and wipe clean. You can omit this initial stage if you want to.
Ingredients
- 60g Soft butter
- 60g Flour
- 500ml Milk
- 5ml (1 tsp) Salt
- 2.5ml (1/2 tsp) White pepper
- A pinch of nutmeg
Tools
- Cooking Chef
- Blender
Method
- Add all of the ingredients to the blender. Set the speed to maximum and blend for 50 seconds.
- Pour the content of the Blender to the bowl. Attach the Flexi Beater and the Splashguard. Set the temperature to 120ºC and the speed to stirring speed 1 and cook for 5 minutes.
- Season to taste.
Note: if the sauce becomes too thick for your needs, you can add some milk to thin it.
Variations:
Mornay sauce
- Add 50g of double cream and 200g of cheese such as Emmental, Gruyere or farmhouse Cheddar.
- Add 2 egg yolks to the sauce. Then turn the temperature dial back to 80ºC, but don't let the sauce go above 80ºC-85ºC or the egg yolks will curdle and ruin the sauce.
Parsley Sauce
- Once the sauce has been strained, add 3 tbsp of chopped parsley and cook for a further 1 minute
Aurora Sauce
- Add 100ml of tomato sauce and 100ml of double cream to the sauce. Then whisk in 20g of cubed butter to finish.