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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

March 22 2010

Mother Sauces - Bechamel

One of the "five mother" sauces, this most basic sauce in cookery is based on a roux, which is equal volumes of butter and flour. To make the sauce, a liquid (milk, cream, or stock) is added and, in just a few minutes, the liquid thickens up nicely.

THIN SAUCE

1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup milk, cream, or stock
Salt and freshly ground pepper, to taste

MEDIUM SAUCE

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk, cream, or stock
Salt and freshly ground pepper, to taste

THICK SAUCE

3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup milk, cream, or stock
Salt and freshly ground pepper, to taste

Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.

Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.

Makes 1 cup sauce