This is a basic white sauce made from milk and a white roux
Ingredients:
- 100 grams of margarine or butter
- 100 grams of plain flour
- 1 liter of milk
- 1 white onion with cloves inserted
Recipe:
- Place the milk and studded onion in a saucepan and bring it to a light simmer. Turn off the heat once warmed.
- Melt the margarine or butter in another saucepan.
- Add the flour and thoroughly mix it in to create a thick paste.
- Remove the roux from the heat and gradually add the warmed milk, stirring until smooth after each addition of liquid.
- Once all the liquid has been incorporated, return the mixture to the heat and let it gently simmer for 30 minutes to thoroughly cook out the flour.
Sauces made from bechamel:
Sauce Anchois – 1 tbls anchovy essence or puree
Sauce aux oeufs – 2 hard boiled eggs small diced
Sauce Mornay – 50g grated cheese
Sauce aux oignons – 100g diced onions (sweated down without colour)
Sauce Soubise – Same as the onion sauce but passed through a strainer
Sauce Persil – 1 tbls chopped parsley
Sauce Creme – Add cream, milk, natural yoghurt to give the consistency of double cream
Sauce Moutarde – Add English or other Mustard creating a hot flavour
| Allergen | Present |
| Gluten | Yes |
| Milk/ Dairy | YES |
| Soy/soya | |
| Nuts | |
| Peanuts | |
| Celery | |
| Fish | |
| Crustaceans | |
| Molluscs | |
| Lupin | |
| Sesami | |
| Sulphur Dioxide | |
| Egg | |
| Mustard |
| Dietary/ General Information | Suitable = Yes/ No |
| Vegan | NO |
| Vegetarian | Yes |
| Gluten Free / Ceoliac | |
| Lactose Intolerant | NO |
| Diabetic | Yes |
| Halal | Yes |
| High risk food? | Yes |
| Shelf Life | 3 Days |
| Freezer Life | 3 Months |
The National College Of Hospitality 