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Recipe: Bechamel Sauce
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2 cups milk -- or half milk and
half fish stock
5 Peppercorns
1/2 blade mace
1 small bay leaf
1/2 teaspoon dried herbs or a few sprigs
fresh herbs
salt to taste
white roux paste made with 1 tablespoon
butter
1 tablespoon flour
1 dash tabasco sauce
Heat milk or milk and fish stock in a saucepan with peppercorns, mace, bay
leaf, herbs and salt. Simmer for about 15 minutes. Strain the seasonings
from the milk.
Make the roux in a clean pan. Add the strained milk, stirring all the time.
Boil gently for about 10 minutes. Season with pepper and salt and a dash of
tabasco.
Pass this sauce through a very fine strainer.
half fish stock
5 Peppercorns
1/2 blade mace
1 small bay leaf
1/2 teaspoon dried herbs or a few sprigs
fresh herbs
salt to taste
white roux paste made with 1 tablespoon
butter
1 tablespoon flour
1 dash tabasco sauce
Heat milk or milk and fish stock in a saucepan with peppercorns, mace, bay
leaf, herbs and salt. Simmer for about 15 minutes. Strain the seasonings
from the milk.
Make the roux in a clean pan. Add the strained milk, stirring all the time.
Boil gently for about 10 minutes. Season with pepper and salt and a dash of
tabasco.
Pass this sauce through a very fine strainer.
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