Page 315 - CMC Recipe Book

CMC
Recipe - White Sauce - Béchamel
Category - Sauces
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Molluscs
Mustard
Nuts
Peanut
Sesame
Soya
SD
Primary Portions Senior Portions Preparation Time Cooking Time
Cooking Temp
15 mins 45 - 50 mins
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Margarine
25g
Plain Flour
25g
Milk
1pt
Salt & Pepper
To taste
Total
Portion Cost
Method
Melt the butter in a saucepan.
Stir in the flour and cook for 1-2 minutes.
Take the pan off the heat and gradually stir in 1⁄3 of the milk. Return to the heat and simmer, stirring until all the milk is absorbed.
Repeat this process stirring all the time allowing the sauce to become thick.
When all the milk is added bring to the boil and simmer gently for 8-10 minutes.
Season with salt and pepper.