MEMBER LOGIN

You Are Not Logged In

NEWS & EVENTS

New Layout Unveiled
As you can see KosBok.com has undergone a major design change. Email us and let us know what you think.

Coming Soon
We are going to be introducing the abiltiy for KosBok.com readers to become members, you will be able to add new recipes, keep favorites and add comments.

CONTACT

Email: info@kosbok.com

 

Sauces

BÉCHAMEL SAUCE (RICH WHITE SAUCE)

Added by : on

Enjoyment Rating : 0% ( Votes )
Very Good   Good   OK  Bad   Very Bad
Use this sauce for fish, poultry, egg and vegetable dishes.

(Makes: 4 Servings)

Ingredients

Milk - 300 ml (10 fl oz)
Onion - 1 small, quartered
Carrot - 1 small, sliced
Celery - ½ small stick, sliced
Whole cloves - 2
White peppercorns - 6
Mace - 1 blade
Fresh parsley - 1 sprig
Butter - 25g (1 oz)
Plain flour - 25g (1 oz)
Salt and freshly ground pepper
Double cream - 2 tbsp

Directions

Put the milk into a saucepan. Add the onion, carrot, celery, cloves, peppercorns, mace and parsley.

Slowly bring just to the boil. Remove from the heat and cover. Leave to stand for 30 minutes. Strain and reserve the flavoured milk.

Melt the butter in a pan, add the flour and cook over a low heat, stirring for 2 minutes. Do not allow this roux to brown.

Gradually blend in the flavoured milk. Cook, stirring, until the sauce thickens, boils and is smooth. Simmer gently for 3 minutes.

Remove from the heat, season and stir in the cream.

OUR SUPPORT

We will maintain the site to the best of our ability ensuring that the recipes are added have value to other memebrs

We retain the right to change or delete recipes, forum comments or anything else we deem needs changing.