JW MARRIOTT KITCHEN

                                                 How  to make perfect bechamel Sauce?

                                                                         Roux preparation                                 

• Béchamel Sauce (Classic French White Sauce)

  
  
  Learn how to make a classic French Béchamel sauce — one of the five French mother sauces — using a traditional, professional culinary method with roux, milk, and proper seasoning.

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  Ingredients (Yields approx. 1 liter)

  1. Whole Milk – 1 liter (4 cups), scalded

  2. Unsalted Butter – 70 grams (5 tablespoons)

  3. All-Purpose Flour – 70 grams (about ½ cup)

  4. Whole Onion (peeled) – ½ small

  5. Cloves – 2

  6. Bay Leaf – 1

  7. Nutmeg – a pinch, freshly grated

  8. Salt – to taste

  9. White Pepper – to taste (optional, or use ground white pepper for aesthetics)

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  Instructions

  1. Scald the Milk

  • In a heavy-bottomed saucepan, heat the milk gently until just below boiling (around 85–90°C or 185–195°F). Do not let it boil.

  • Remove from heat and set aside, covering to prevent a skin from forming.

  2. Infuse the Milk (optional but traditional)

  • Stud the onion with the cloves and add to the warm milk along with the bay leaf.

  • Cover and let steep for 15–20 minutes for subtle aromatic flavor.

  • Strain the milk before using.

  3. Prepare the Roux

  • In another heavy-bottomed saucepan, melt the butter over medium heat.

  • Add the flour and stir continuously with a wooden spoon or whisk to make a smooth paste.

  • Cook this white roux for 2–3 minutes, just until the raw flour smell disappears — do not let it brown.

  4. Incorporate the Milk

  • Gradually whisk in the warm, infused milk — a little at a time — stirring constantly to prevent lumps.

  • Once all the milk is added, bring the sauce to a gentle simmer over medium-low heat, stirring frequently.

  5. Simmer and Season

  • Continue to simmer gently for 20–25 minutes, stirring regularly to prevent sticking or scorching.

  • Add salt, white pepper (if using), and a pinch of freshly grated nutmeg.

  6. Strain for Perfection (Optional but Professional)

  • Pass the sauce through a fine mesh sieve or chinois to achieve a silky, lump-free texture.

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  Cooking Tips

  • Use whole milk for full flavor and richness.

  • Do not rush the roux — undercooked roux gives a raw taste; overcooked browns it, altering the sauce color.

  • Warm milk helps avoid lumps when blending into the roux.

  • Nutmeg should be subtle — it enhances without overpowering.

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  Nutrition Facts (Per 100g approx.)

  • Calories: 110

  • Fat: 8g

  • Carbohydrates: 8g

  • Protein: 3g

  • Sodium: 150mg

  • Calcium: 90mg

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