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Ingredients

• Thin Sauce - used as a base for cream soups
• 1 Tbsp butter
• 1 Tbsp plain flour
• 1 cup milk
• Medium Sauce - for vegetables au gratin, lasagne, boiled meats, fish and puddings
• 1½ Tbsp butter
• 1½ Tbsp plain flour
• 1 cup milk
• Thick or Masking Sauce - the base for soufflés and savoury fillings
• 2 Tbsp butter
• 2 Tbsp plain flour
• 1 cup milk
• Panada - used to bind croquettes, patties and fried savoury cakes
• 2½ Tbsp butter
• 2½ Tbsp plain flour
• 1 cup milk

Description

How To Make Basic Bechamel Sauce Recipe And Video

Blackbook Cooking