Further Investigation To see a demonstration of how to make a béchamel sauce (a roux-based sauce, also known as white sauce), go to www.bbcgoodfood.com, search for ‘Make béchamel’, and watch the video ‘How to make béchamel (white sauce)’ (3:58).
Method of making a roux-based sauce 1. Melt the fat in a heavy-based saucepan. Add the flour and cook gently for one minute.
2. Remove from the heat and allow to cool slightly. 3. Gradually add the liquid a little bit at a time, stirring well between each addition.
4. Return the pot to the heat and stir until the roux comes to a boil. Turn down the heat and simmer gently for around five minutes until glossy. 5. Taste and adjust the seasoning as required.
Guidelines for preparation and cooking of sauces • Use a heavy-based saucepan • Use fresh ingredients in the correct proportions, especially for roux-based sauces • Use milk or stock as the liquid for additional flavour • Ensure the sauce is the correct consistency • Season well and taste before serving • Serve hot sauces piping hot and serve cold sauces chilled • A sauce can be thickened using a roux base, an egg yolk or by reduction during the cooking process
Discovery
Learning You can take a basic white sauce and use it in many ways by adding different ingredients. Find as many variations as you can, then find a recipe using each one.
Characteristics of a good sauce Has the right consistency and texture for the sauce type Free of lumps Free of grease Has a good colour Well-cooked Well-flavoured
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Strand 1: Food, Health and Culinary Skills Section 4: Focus on Food
