Spice Road Spices
Artisan Spice Merchants
The Art of Flavour
Bechamel Classic Mother Sauce
25g x Unsalted butter.
25g x Plain flour
1 x Bay leaf
1/4 x Teaspoon grated nutmeg
1/4 x Teaspoon White pepper. White pepper is important for this recipe
1/4 x Teaspoon Salt
For the roux, melt the butter, allow to cool a little then add the flour and continue to whisk until fully blended.
Then in a small sauce pan warm the milk almost to boil, add the bay leaf, salt, pepper and nutmeg and slowly add to the roux over a moderate heat and whisk until the sauce boils and thickens.
Continue to whisk over a moderate heat and gently simmer for around 15 minutes.
Important: The sauce will keep refrigerated for several days but do not freeze
Comments: This sauce will now give you the base for whatever derivative you create or choose.