Mother sauce | Bechamel | veloute

Bechamel sauce is named after Louis de bechamel . It is prepared with white roux and mildly flavoured with onion . It does not require stick and made with Milk, flour and butter .

Recipe for bechamel sauce :-

Ingredients.          5 litre.               1 litre

Flour.                     450 gram.        90 gram

Butter.                   450 gram.        90 gram

Milk.                        5 litres.            1 litre

Studded onion      125 gram.       25 gram

With clove and bay leaf

Preparation :-

Bring milk to boil with studded onion and set aside

Melt butter,add flour , stir and cook roux over gentle heat without colouring till it gets sandy texture

Pour the milk into the roux stirring continuously with a wooden spoon to avoid lump

Simmer gently for half an hour . Remove studded onion and pass through a fine strainer.

II) VELOUTE :-

it is a basic blond sauce . It is prepared from blond roux and a stock. it gets its name from the type of stock used .

Recipe for veloute :-

Ingredients.            5 litre.          1 litre

Butter.                     400 gram.    90 gram

Flour.                       400 gram.    90 gram

Stock.                        5 litre.           1 litre

Preparation :- 

Prepare blond roux

Add cold stock to the roux, stir vigorously to avoid lumps.

Simmer gently for one hour , stirring frequently with wooden spoon.

Pass through a fine strainer.

Note :- fish veloute should be cooked for 20 minutes only and wine should be added at a later stage