Bechemal Sauce is also known as white sauce and is a traditional milk based sauce in French cuisine. It is also used as a base for other sauces such as Mornay sauce and mustard sauce.
Recipe Procedure
Put the milk in a small pan and bring to the boil, remove from the heat and dissolve the spices and seasonings. Allow to cool a bit. In a separate pan, melt the butter and add the flour. Cook while stirring for 1 minute until the mixture is golden and bubbling. Add the milk, a little at the time, stirring between each addition until completely smooth. Continue stirring until the mixture boils and thickens. boil for 1 minute more, then remove from the heat.
Recipe Formulation
| Ingredient | % |
| Fresh milk | 84 |
| Butter | 11 |
| Flour, plain | 3.75 |
| Mustard powder | 0.55 |
| Salt | 0.45 |
| Onion powder | 0.2 |
| White pepper | 0.04 |
| Nutmeg | 0.01 |
| Total | 100 |