74. Béchamel sauce
Ingredients::
Fresh milk: 1100g, Flour: 120g, Butter: 150g, Onion: 45g, Thyme: 1g, Bay leaf: 0.01g, Black peppercorns: 0.2g, Salt: 7g, Sugar: 10g
Instructions:
Preparation of thick sauce. Onion, thyme, bay leaf, and black peppercorns are dropped into boiling milk, then covered and removed from the heat. The milk stands for 10–15 mins, then is strained. Flour is lightly sautéed with part of the butter and diluted with the strained milk while whisking constantly. The resulting sauce is salted, seasoned with sugar, and simmered for 10–15 mins. After removing from the heat, the remaining butter is added while whisking continuously. The finished sauce is used as a filling for chicken and game, and as a binder for croquettes, soufflés, etc.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Прясно мляко (за гъст сос) | 1100.00 | 1067.00 |
| Брашно (за гъст сос) | 120.00 | 120.00 |
| Краве масло (за гъст сос) | 150.00 | 150.00 |
| Лук (за гъст сос) | 45.00 | 38.00 |
| Мащерка (за гъст сос) | 1.00 | 1.00 |
| Дафинов лист (за гъст сос) | 0.01 | 0.01 |
| Черен пипер на зърна (за гъст сос) | 0.20 | 0.20 |
| Сол (за гъст сос) | 7.00 | 7.00 |
| Захар (за гъст сос) | 10.00 | 10.00 |
Chemical composition per serving (in grams): Proteins:47.4 , Fats:158, Carbohydrates:151.5, Energy value:2278 kcal
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