Preparation Methods
S.no | Ingredients | Quantity | Method of Preparation |
1 | Butter or Margarine | 90-100 g | - Slightly melt the butter in a thick bottomed pan, add flour and mix in. |
2 | Refined Flour | 90-100 g | - Cook for a few minutes over a gentle heat without coloring. |
3 | Milk | 1 L | - Remove from heat to cool the roux |
4 | Clouted onion | 1 No. | - Gradually add the milk and stir till smooth. |
5 | Garlic clove | As required | - Correct the seasoning. |
6 | Salt and Pepper | As Required | - Add the clouted onion, stir and simmer for 30 Minutes.
- Strain through conical or fine strainer. |
7 | Nutmeg Powder | As Required | - Sprinkle nutmeg powder and cover with a film of butter to prevent skin formation. |
Derivatives’ of Béchamel Sauce
Morney sauce: Egg yolk, chesses and cream
Mustard sauce: Butter, cream and mustard.
Onion Sauce: Minced onion and nutmeg.
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