Tuesday, 22 October 2013

The Basics - Bechamel Sauce and derivatives

Béchamel Sauce: 

60g Roux – 30g Flour and 30g Butter
Onion Cloute (Half an onion with 3 cloves and a bayleaf)
500ml Milk


Melt the butter adding the flour until it turns pale almost blond in colour, let it cool slightly and add the boiling milk, simmer for 20 mins.

Parsley sauce: 

Add 50g of butter and 100ml of double cream to 900ml of hot béchamel sauce and finish with 3 tablespoons of blanched and pressed chopped parsley. 
Adjust the seasoning and add a little cayenne. 
This dish is good with corned beef or just boiled ham

Mornay Sauce: 

900ml Béchamel Sauce
40g Gruyere Cheese
40g Parmesan Cheese
50g Butter
100ml Double Cream
3 Egg Yolks
Cayenne Pepper


  1. Add the cheeses to the hot béchamel and mix in well. 
  2. Mix the butter in thoroughly away from the heat and add the cream. 
  3. Prepare a sabayon with the egg yolks and add to the sauce. 
  4. Adjust the seasoning and finish with a little cayenne.

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