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Saws Béchamel (Béchamel Sauce)
Saws Béchamel (Béchamel Sauce) is a traditional Cymric (Welsh) recipe for a version of the classic French white sauce that uses leek rather than onion as a flavouring. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Béchamel Sauce (Saws Béchamel).
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesVegetarian RecipesMilk RecipesBritish RecipesCymric/Welsh Recipes
Original Recipe
Mae saws Béchamel yn un o’r sawsiau Ffrengig sylfaenol, wedi’i wneud o sylfaen llefrith a seleri wedi’i dewychu â chymysgfa blawd a menyn. Yn aml mae'n cael ei flas gyda thafell o mionyn. Mae'n ymddangos iddo gael ei dderbyn i goginio Cymreig yn weddol gynnar, o bosibl oherwydd fod dysglau pysgod mor gyffredin. Fodd bynnag, yn y fersiwn Gymraeg mae'n cael ei flasu gyda deilen cennin (hyn yn ddeilen gyfan, rhannau gwyrdd a gwyn) yn lle'r nionyn arferol.
Cynhwysion:
425ml o lefrith
2 ffyn o seleri
1 deilen llawryf
1 llafn o bergibyn
10 corn o pupur du cyfa
1 ddeilen cennin gyfan, wedi'i phlygu a'i chlymu â blaen y ddeilen
40g o fenyn
20g o flawd plaen
halen a phupur du wedi'i falu'n ffres, at flas
Dull:
Rhoddwch y llefrith mewn padell fach ynghyd â'r seleri, deilen llawryf, byrllysg, pupur du cyfa a'r cennin. Coginiwch ar wres isel nes iddo ddod i fudferwi (tua 5 munud) yna tynnwch oddi ar y gwres a'i hidlo i fewn i jwg neu fowlen (gwaredwch y cyflasynnau).
Ychwanegwch y menyn i'r badell a'i doddi'n ysgafn yna ychwanegu'r blawd a'i droi i fewn yn egnïol i wneud past llyfn. Ychwanegwch y llefrith ychydig ar y tro, gan chwisgio trwy'r amser (corfforwch bob joch o hylif yn gyfan gwbl cyn ychwanegu'r un nesaf) a pharhewch nes fod yr holl hylif wedi'i ymgorffori.
Trowch y gwres i'w leoliad isaf a gadewch i'r saws goginio'n araf am 5 munud, gan chwisgio'n achlysurol. Ychwanegwch halen a phupur du a'i ddefnyddio ar unwaith.
English Translation
Béchamel sauce is one of the fundamental French sauces, made from a milk and celery base thickened with a flour and butter roux. Often its flavoured with a slice of onion. It seems to have entered Welsh cookery fairly early on, possibly because of the preponderance of fish-based dishes. However, in the Welsh version its flavoured with a leek leaf (this being a whole leaf, green and white parts) instead of the more typical onion.
Ingredients:
425ml milk
2 sticks of celery
1
bay leaf
1 blade of
mace
10 whole
black peppercorns
1 whole leek leaf, folded and tied with the leaf tip
40g butter
20g plain flour
salt and freshly-ground black pepper, to taste
Method:
Place the milk in a small pan along with the celery, bay leaf, mace, peppercorns and leek. Cook on low heat until it comes just to a simmer (about 5 minutes) then remove from the heat and strain into a jug or bowl (discard the flavourings).
Add the butter to the pan and melt gently then add the flour and stir-in vigourously to make a smooth paste. Add the milk a little at a time, whisking all the while (incorporate each slug of liquid completely before you add the next) and continue until all the liquid is incorporated.
Turn the heat to its lowest setting and allow to sauce to cook slowly for 5 minutes, whisking occasionally. Season with salt and black pepper and use immediately.
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