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White sauce I (sauce béchamel)

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. 1

    Steep the milk

    Bring the milk and stock to a boil together with the onion, parsley stems and spices.

  2. 2

    Make the roux

    Stir the butter and flour together in a pot.

  3. 3

    Thin

    Thin with the hot milk mixture while whisking constantly until the sauce comes to a boil.

  4. 4

    Simmer

    Set the pot over low heat and let the sauce simmer for 20 minutes.

  5. 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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From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 338)~75% of the text changedremovedadded
60 g smør. gr. smør 60 g hvetemel. gr. hvetemel 6 dl melk. del. melk 6 dl del. lys kraft (kalve- eller hønsekraft). 1 stk liten løk (liten). 1 bukett persillestilker. buket persillestilker 1 stk litet stykke laurbærblad (lite stykke). 2 stk pepperkorn. pepperkorn muskat (etter smak). salt (etter smak). pepper (etter smak). Gi melken pepper. Melken og kraften gives et oppkok sammen opkok med løken, persillestilkene grønsakerne og krydderne.. Rør smør krydderierne. Smør og mel sammen i en gryte.. Spe røres sammen, spædes med den varme melkeblandingen under stadig visping melk, visp uavbrutt, til sausen koker.. Sett det koker, sæt gryten over svak varme og la sausen småkoke smaakok i 20 minutter.. Sil sausen, varm den forsiktig opp igjen, minutter. Siles, vannes og bruk den som den er eller færdig til bruk med ønsket tilsetning. eller uten tilsætning.

Note on Modernised

«del.» er tolket som desiliter og målene er oppgitt i moderne enheter. Fremgangsmåten er delt i nummererte trinn og skrevet om til moderne norsk; «vannes» er gjengitt som «varmes forsiktig opp igjen».

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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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