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One of the mother sauces of French and Italian cuisines is Bechamel sauce. It is made from roux and milk and is also commonly known as white sauce. Chef Shantanu Gupte brings you the easy recipe of this sauce.
Ingredients: COMING SOON
Method:
- Boil milk in a vessel and once it comes to a boil, turn off the flame.
- In a pan, add the dollop of butter.
- As the butter melts, add an equal quantity of the refined flour as that of butter and let it cook in the butter to make the roux.
- Add the warm milk to the roux and keep whisking continuously to avoid any lumps.
- If you want a thick bechamel sauce, add more milk and vice versa.
- Add the salt and sugar to the bechamel and whisk thoroughly.
- Add a dollop of butter to the bechamel sauce to coat the bechamel with a film of butter.
- The delicious creamy bechamel sauce is ready.
Host: Shantanu Gupte
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Ravi Varma
VFX : Kushal Ramdas Bhujbal
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
