Bechamel Sauce
From: Marie-Thé
Comments: This sauce, sweetened and flavored with vanilla, can be served with hot puddings, specially suet/fruits steamed pudding, garnished with a cherry.
IngredientsPreparation
  • 5 1/2 ounces [156 g] butter roux
  • 4 cups / 1 quart [1 L] milk
  • 1/4 ounce [7 g] salt
  • Melt roux, in a copper or other thick pot, over low heat; stir constantly [burns easily].
  • Warm milk.
  • Add approximately 1 cup / 1/2 pint [250 ml] warm milk to get a paste.
  • Slowly add remaining milk.
  • Whip constantly, until thickened.
  • Strain [using a conical strainer].
  • To serve, pour into a stoneware jar that is put in a container filled with hot water.
  • Prepare only needed sauce at a time; twice this quantity during 1 meal.