Bechamel Sauce Jamie Oliver Food

WHITE BASE SAUCE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Peel and roughly chop the onions.
• Trim, wash and slice the leeks.
• Place a pan large enough to hold all the ingredients on a medium heat with the oil and butter.
• Add the vegetables and cook with the lid on for 30 minutes or until the vegetables are softened and lightly coloured, stirring every so often.
• Tip in the flour and stir it into the buttery veg until well mixed.
• Divide the milk between three cups and add one cup to the pan, stirring until completely incorporated. Add the second cup and repeat.
• Pour in the remaining milk and bring to the boil, stirring continuously.
• Reduce the heat to low and cook for 20 minutes or until thickened, stirring regularly.
• Carefully pour the sauce into a clean pan, leaving behind any burnt bits that are stuck to the bottom, and whiz with a stick blender until smooth. Season to taste with salt and pepper.

BECHAMEL SAUCE

Steps:

• Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
• Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
• Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
• Whisk in the nutmeg and the cheese, and serve at once

RECIPE OF JAMIE OLIVER SIMPLE WHITE SAUCE (BéCHAMEL SAUCE)

Steps:

• Melt the butter in your saucepan.
• Add the flour and stir over a medium heat for 2-3 minutes.
• Start to add your milk a little at a time, stirring continually to keep the sauce smooth. If you stop stirring the sauce will become lumpy. If this happens remove the pan from the heat and whisk the sauce vigorously to remove the lumps, then continue adding your milk over a low heat.
• When all of the milk is added, bring the sauce up to the boil, still stirring continuously. Once it has boiled and thickened, add more milk if it's too thick. Season with salt and pepper. Stop here for a basic white sauce.
• To make the cheese sauce, add your cheese at this point and stir over a low heat until the cheese is melted. Don't re-boil the sauce or it will become stringy. Add nutmeg to taste if you like, the sauce is now ready.