Bechamel Sauce - Revision history

Stapleballs at 19:06, 12 May 2007

2007-05-12T19:06:46Z

Stapleballs at 18:55, 12 May 2007

2007-05-12T18:55:00Z

Stapleballs at 21:23, 10 July 2006

2006-07-10T21:23:27Z

Stapleballs at 21:21, 10 July 2006

2006-07-10T21:21:17Z

New page

== Bechamel Sauce ==

=== Ingredients ===

*4 tablespoons (55 gr) butter
*2 oz (60 gr) flour
*2¼ cups (500 ml) milk
*salt

=== Method ===
*Place butter in a saucepan and turn the heat to low. When the butter is melted, remove the saucepan from the stove.
*Put the Flour into the butter and stir to combine
*Pour half the milk into the pan and whisk - it'll look like sick.
*Add the other half of the milk and return the pan to medium-high heat, whisking constantly.
*The sauce will boil and thicken into a creamy (hopefully lump free) consistency

=== Notes ===

Bechamel is the base for many sauces.

← Older revision		Revision as of 19:06, 12 May 2007
Line 1:		Line 1:
−	[[Category:~~Recipes\|~~Recipes]]	+	[[Category:Recipes]]
	== Bechamel Sauce ==		== Bechamel Sauce ==

← Older revision		Revision as of 18:55, 12 May 2007
Line 1:		Line 1:
−	~~{{recipe}}~~	+	[[Category:Recipes\|Recipes]]
	== Bechamel Sauce ==		== Bechamel Sauce ==

← Older revision		Revision as of 21:23, 10 July 2006
Line 1:		Line 1:
		+	{{recipe}}
	== Bechamel Sauce ==		== Bechamel Sauce ==