What is the basic ratio in this béchamel?

Equal parts butter and flour - 60 grams of each - to 6 deciliters of milk and 6 deciliters of light stock. That makes enough sauce for 8 servings.

Why should the milk be boiled with spices first?

The milk and stock are brought to a boil with onion, parsley stems, a little bay leaf, peppercorns and nutmeg to steep in flavor. The liquid is strained afterward, so the seasonings only lend aroma.

How long should the sauce cook?

Butter and flour are stirred together, thinned with the hot liquid while whisking constantly until it boils, and then the sauce simmers 20 minutes over low heat. Total time is about 35 minutes.

What does it mean that the sauce is 'finished'?

After straining it is stirred smooth and glossy and is then ready to use, with or without further additions - such as cream, egg or butter as needed.

White sauce I (sauce béchamel)

Name: White sauce I (sauce béchamel)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 60 g butter; 60 g wheat flour; 6 dl milk; 6 dl light stock (veal or chicken stock); 1 pcs onion (small); 1 bunch parsley stems; 1 pcs bay leaf (small piece); 2 pcs peppercorns; nutmeg (to taste); salt (to taste); pepper (to taste)

Erken's basic recipe for white sauce/béchamel 1914: milk and light stock steeped with onion, parsley and spices, thinned into a butter roux of 60 g butter and 60 g flour, simmered 20 minutes and strained.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 338 (falt i det fri)

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About the dish

The basic recipe for white sauce in Stor kokebok. Milk and light stock are steeped with onion, parsley stems and spices before being thinned into a butter roux - the starting point for a long series of sauces in the chapter.

How to make it

1
Steep the milk
Bring the milk and stock to a boil together with the onion, parsley stems and spices.
2
Make the roux
Stir the butter and flour together in a pot.
3
Thin
Thin with the hot milk mixture while whisking constantly until the sauce comes to a boil.
4
Simmer
Set the pot over low heat and let the sauce simmer for 20 minutes.
5
Strain
Strain the sauce, warm it gently again, and use it as is or with the desired addition.

Changes from the original

'del.' is interpreted as deciliters and the measurements are given in modern units. The method is divided into numbered steps and rewritten in modern Norwegian; 'vannes' is rendered as 'warmed gently again'.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 338) → 1949 (korrekturlest, s. 373)~28% av teksten endretfjernetlagt til

60 gr. smør 60 gr. hvetemel 6 del. melk 6 del. lys kraft 1 liten løk 1 ~~buket~~ bukett persillestilker 1 ~~litet~~ lite stykke laurbærblad 2 pepperkorn muskat salt pepper. Melken og kraften ~~gives~~ gis et opkok med ~~grønsakerne~~ grønnsakene og ~~krydderierne.~~ krydderiene. Smør og mel røres sammen, ~~spædes~~ spes med den varme melk, visp ~~uavbrutt,~~ uavbrutt til det koker, ~~sæt~~ sett gryten over svak varme og ~~smaakok~~ småkok i 20 minutter. Siles, ~~vannes~~ varmes, og er ~~færdig~~ ferdig til bruk med eller uten ~~tilsætning.~~ tilsetning.

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Frequently asked questions

What is the basic ratio in this béchamel?: Equal parts butter and flour - 60 grams of each - to 6 deciliters of milk and 6 deciliters of light stock. That makes enough sauce for 8 servings.
Why should the milk be boiled with spices first?: The milk and stock are brought to a boil with onion, parsley stems, a little bay leaf, peppercorns and nutmeg to steep in flavor. The liquid is strained afterward, so the seasonings only lend aroma.
How long should the sauce cook?: Butter and flour are stirred together, thinned with the hot liquid while whisking constantly until it boils, and then the sauce simmers 20 minutes over low heat. Total time is about 35 minutes.
What does it mean that the sauce is 'finished'?: After straining it is stirred smooth and glossy and is then ready to use, with or without further additions - such as cream, egg or butter as needed.

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