Recipe: Bechamel Sauce
Misc.Hi DTodd,
This is from the dictionary at Epicurious:
B CHAMEL SAUCE
[BAY-SHAH-MEHL, BEH-SHAH-MEHL]
Also called by its Italian name, balsamella , this basic French white sauce is made by stirring milk into a butter-flour ROUX. The thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each. B chamel, the base of many other sauces, was named after its inventor, Louis XIV's steward Louis de B chamel.
This is from the dictionary at Epicurious:
B CHAMEL SAUCE
[BAY-SHAH-MEHL, BEH-SHAH-MEHL]
Also called by its Italian name, balsamella , this basic French white sauce is made by stirring milk into a butter-flour ROUX. The thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each. B chamel, the base of many other sauces, was named after its inventor, Louis XIV's steward Louis de B chamel.
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| Reviews and Replies: | |
| 1 | ISO: French? |
| DTodd | |
| 2 | Recipe: Bechamel Sauce |
| Peg / MA. | |
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