soubise sauce | James & Everett https://jamesandeverett.com Sharing delicious recipes from our kitchen Sat, 09 Jun 2018 23:12:47 +0000 en-US hourly 1 https://i0.wp.com/jamesandeverett.com/wp-content/uploads/2018/04/cropped-J_E_new_logo_favicon.jpg?fit=32%2C32&ssl=1 soubise sauce | James & Everett https://jamesandeverett.com 32 32 35272068 Béchamel – Basic White Sauce https://jamesandeverett.com/2011/01/31/bechamel-basic-white-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=bechamel-basic-white-sauce https://jamesandeverett.com/2011/01/31/bechamel-basic-white-sauce/#comments Mon, 31 Jan 2011 14:19:52 +0000 https://jamesandeverett.com/?p=1611    Béchamel is one of the four “mother sauces” which is used to make the following: Crème Sauce Mornay Sauce Soubise Sauce Nantua Sauce Cheddar Cheese Sauce Mustard Sauce

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Bechamel sauce recipe
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Bechamel Sauce

Course Sauce
Cuisine French
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 cup
Author Christoph

Ingredients

Thin sauce:

  • 1 Tablespoon of butter
  • 1 Tablespoon of flour

Medium sauce:

  • 2 Tablespoons of butter
  • 2 Tablespoons of flour

Thick sauce:

  • 3 Tablespoons of butter
  • 3 Tablespoons of flour

Add roux to:

  • 1 cup whole milk

Instructions

  • Begin by making a Roux of butter and flour.
  • Over medium heat, melt butter in sauce pan, be careful not to burn the butter. Sprinkle in flour and cook, stirring constantly until mixture thickens 4 – 5 minutes. (Cooking for this amount of time will minimize flour taste).
  • Add 1 cup of milk to the Roux stirring constantly. Continue cooking slowly until smooth and thickened. (Stir constantly to avoid scorching)

 

 Béchamel is one of the four “mother sauces” which is used to make the following:

The post Béchamel – Basic White Sauce first appeared on James & Everett.]]> https://jamesandeverett.com/2011/01/31/bechamel-basic-white-sauce/feed/ 3 1611