Vous êtes sur la page 1sur 8

Béchamel

\Bech"a*mel\, n. [F. b['e]chamel, named from its inventor, Louis de


B['e]chamel.] (Cookery)
A rich, white sauce, prepared with butter and cream.
Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc

n : milk thickened with a butter and flour roux [syn: white sauce]
WordNet ® 1.6, © 1997 Princeton University

white sauce
n. A sauce made with butter, flour, and milk, cream, or stock, used as a
base for other sauces.
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2000 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
50 grams FAT + 50 grams FLOUR

Béchamel 2oz FAT + 2oz FLOUR


1 kilo FAT + 1 kilo FLOUR
2lb FAT + 2lb Flour
The sauce begins with a ROUX
A ROUX consists of EQUAL quantities of Fat and flour
We use
MILK when
making
Fat Flour Béchamel and
sometimes
CREAM

50 grams of Fat and 50 grams of


flour will THICKEN ½ litre of liquid

For Béchamel the fat will usually 2oz of Fat and 2oz of Flour will
be BUTTER or MARGARINE THICKEN 1 pint of liquid
Béchamel
Add Butter or Margarine to saucepan and melt

When melted, add Flour

Fat
Béchamel
Then Stir carefully over a moderate heat

Flour
Fat
Béchamel
Then Stir carefully over a moderate heat
Béchamel
Now carefully add milk
Béchamel
Re-boil every time you add some milk

See Video
Béchamel
WhenYou
the right
mayconsistency
now make is reached,
additionssettoaside
the to simmer
basic for a while
sauce
 Chopped Egg Egg Sauce

 Anchovy Essence Anchovy Sauce

 Mustard Mustard Sauce

 Sieved, cooked onion Soubise Sauce

 Cheese Mornay Sauce

Chopped Parsley Parsley Sauce

Extension TEST Sauce Test