Recipe by kiwidutch
Formula for making a thin, medium and thick white sauce.
Top Review by Cathy-O
thanks for the proportions. I used the recipe to make 4.5 cups of condensed mushroom soup for a broccoli bake. I found that 8 tbls of flour and 8 of butter were perfect with one cup of sauteed mushrooms. I will always used this quantity for my 3.2L baking dish with. Before it was guess work and I was always nervous, but now I am confident of my sauce being thick enough and the right quantity to cover the veggies. Thanks a lot.
- 473.18 ml milk
- 1 slice onion, large
- 1 bay leaf
- 2.46 ml peppercorn
- 44.37 ml unsalted butter
- 44.37 ml flour
- 0.25 ml nutmeg
- white pepper
Directions See How It's Made
- Scald the milk with the onion, bay leaf and peppercorns.
- Cover and let infuse off heat for 10-15 minutes.
- In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
- Off heat, strain in the hot milk.
- Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
- season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
- NOTE: This make what is called a "MEDIUM" Bechamel.
- For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.
- For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.