Béchamel Sauce , also known as white sauce, is one of the most important sauce in western cooking.It can be use as a base sauce for so many dishes, such as baked pasta, macaroni cheese, croque monsieur and chicken pies etc.
When gruyere cheese is added to Béchamel Sauce, it becomes Mornay Sauce. To cook Alfredo Sauce, just add garlic, parmesan cheese. Craving for nacho cheese sauce? just add lots of cheddar cheese to Béchamel Sauce and you have it!
Roux is used for cooking Béchamel Sauce , which is a 1:1 ratio of butter and flour. Pre-cooking flour allows the starch granules to swell and absorb moisture, and allow you to achieve a thickened sauce with smooth consistency.
Cooking the roux
Recipe(Prep 2 mins, Cooking time 5 mins)
Ingredients:
- 10g butter
- 10g plain flour
- 250ml milk
Seasoning:
- 1/4 tsp salt(adjust to own preference)
- pepper
Steps:
1)Melt butter in a pot, add flour and stir to combine into roux.
2)Cook over low heat for about 5 mins.Don't let it brown(unless you're making brown sauce)
3)Add in milk and whisk the mixture vigorously.
4)Keep whisking until there is no lumps and sauce is smooth and thickened.
5)Add in salt and pepper to taste.
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