|S.no||Ingredients||Quantity||Method of Preparation|
|1||Butter or Margarine||90-100 g||- Slightly melt the butter in a thick bottomed pan, add flour and mix in.|
|2||Refined Flour||90-100 g||- Cook for a few minutes over a gentle heat without coloring.|
|3||Milk||1 L||- Remove from heat to cool the roux|
|4||Clouted onion||1 No.||- Gradually add the milk and stir till smooth.|
|5||Garlic clove||As required||- Correct the seasoning.|
|6||Salt and Pepper||As Required||- Add the clouted onion, stir and simmer for 30 Minutes.
- Strain through conical or fine strainer.
|7||Nutmeg Powder||As Required||- Sprinkle nutmeg powder and cover with a film of butter to prevent skin formation.|
Derivatives’ of Béchamel Sauce
Morney sauce: Egg yolk, chesses and cream
Mustard sauce: Butter, cream and mustard.
Onion Sauce: Minced onion and nutmeg.