Bechamel sauce is known as White sauce, its a one of the basic sauce for preparing lasange recipes...This basic sauce is one of the mother sauces of French cuisine..they r many stories behind the creation of this sauce, some says they r origin from Italy while others says its purely French...i was searching for this sauce to prepare myself at home.. i find it out at
Chef Tami 's blog...was really happy to find out this incredible tasty sauce...i followed prefectly step by step of chef tami's preparation of Bechamel sauce, they really turned out awesome, i used this bechamel sauce for gratin ,also as cheesy sauce for my pastas ..this sauce is a rich creamy sauce with an awesome flavour...i just added some dry basil leaves to give them more flavour..
1/2Cup Butter
1/2cup All purpose flour
4cups Milk
1no Onion (diced)
5nos Cloves
2no Bay leaves
Salt
1/2tsp White pepper powder
1/4tsp Nutmeg powder
1/4tsp Dry basil leaves
Heat the butter in a pan in medium heat, once they start melting, add the all purpose flour n cook it for 5 minutes, they should nt change their colour n not to get burned...remove them from fire...heat milk with diced onion, cloves n bay leaves in another pan..bring them to boil n let them boil for few minutes in simmer..
Remove the onion, cloves, bayleaves from the milk..add the hot milk to the butter flour mixture, stir them contiousely..flame should be in simmer..cook them for few minutes until they turn thick...whisk well if they r some lumps..strain the sauce n add salt, white pepper , nutmeg n basil leaves to the sauce...
Creamy, Tasty Rich Bechamel Sauce is ready!!!
Sending this creamy sauce to:
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