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Mother Sauce: Bechamel

Spiceology Mother Sauce: Bechamel Recipe
Click the play button above to watch the recipe video!

Chef Tony shows you how to make one of the Mother Sauces: Bechamel.

And once you make this sauce, you’ll be able to put it to work with this recipe for a French Omelet.

Check out more of Chef Tony’s recipes over on Youtube.
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Spiceology Mother Sauce: Bechamel Recipe

Mother Sauce: Bechamel

  • Author: Chef Tony Reed
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 24 servings 1x

Ingredients

Scale
  • 1 Tbsp Vegetable Oil
  • 1 oz Onion, Minced
  • 8 oz White Roux (1 part butter/fat to 1 part flour)
  • 2 1/2 quart Milk, Whole, warm
  • Salt to taste
  • Spiceology White Pepper, Ground to taste
  • Nutmeg, grated to taste

Instructions

  1. In a heavy bottomed pot, bring your oil up to medium low heat. Drop in minced onion and sweat them until they’re translucent.
  2. Add your roux and cook for 2 minutes.
  3. While your roux is cooking you’ll want to have your milk in a separate pot getting warm.
  4. Gently pour in the warm milk over the roux and onions. Stirring frequently to remove any clumps.
  5. Bring to a full boil then immediately to a simmer. Simmer on low heat for 30 minutes. Stir occasionally to prevent any scorching. The heavy bottom pot should help alleviate that, as well.
  6. Season with salt, pepper, and nutmeg. Strain through a fine mesh strainer.
  7. Return to pot and adjust seasoning. Finish the sauce as desired.

Used in this Recipe

White Ground Pepper for home cooking

Pepper, White Ground

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