Bechamel Sauce
From: Marie-Thé, Quebec, Canada
Comments: This sauce, sweetened and flavored with vanilla, can be served with hot puddings, such as steamed fruit puddings, garnished with a cherry.
If too heavy, roux is not cooked enough - if too light, it is over cooked.
Approximately 4 cups [1 L] sauce
1 1/2 pounds [680 g] butter roux
IngredientsPreparation
  • 5 1/2 ounces [156 g] butter roux
  • 4 cups [1 L] milk
  • 1/4 ounce [7 g] salt
Butter Roux
  • 2 pounds [900 g] butter
  • 2 pounds [900 g] flour
  • Into a copper or other thick pot, melt butter roux over low heat stirring constantly [burns easily].
  • Warm milk.
  • Stirring, pour approximately 1 cup [250 mL] warm milk into butter roux to get a paste.
  • Slowly whip in remaining milk, until thickened.
  • Strain using a conical strainer.
  • To serve, pour sauce into a stoneware jar, into a container filled with hot water.
  • Prepare only needed sauce at a time.
Butter Roux
  • Melt butter into a clean casserole over low heat.
  • Sift then add flour to melted butter, mixing well using a wooden spoon.
  • Cook on back burner, over low heat, for at least 40 minutes, stirring often.
  • Take away from heat.
  • Leave to cool stirring often to avoid separation.
  • Transfer into a container, leave to cool completely.
  • Keep refrigerated, covered.