Difference between revisions of "Sauce Béchamel"
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| − | Use this as a base for a zillion other sauces or a soufflé. Try adding tons of cheddar or gruyere and strirring into hot just-cooked elbow macaroni... stovetop mac & cheese! | + | You now have sauce béchamel, one of the four french mother sauces. Use this as a base for a zillion other sauces or a soufflé. Try adding tons of cheddar or gruyere and strirring into hot just-cooked elbow macaroni... stovetop mac & cheese! |
Revision as of 16:56, 9 October 2006
Submitted by derMoerder
Ingredients (Yields 2 Cups)
- 35g AP Flour
- 35g Butter
- 500ml milk
- Salt TT
- Cayenne TT
- Nutmeg TT
Procedure
- Melt the butter in the pan.
- Once foaming, add all the flour at once and stir to combine into a thin paste. Cook a minute or so after the paste starts to foam up, stirring often. It will take on a "blonde" color and it will be done.
- This is a roux, a classic base for thickening soups or sauces.
- Add all the milk and whisk to combine.
- Bring to a boil and then lower to a simmer. Bringing the starch to a boil lets it stretch its thickening wings, make sure it does so.
- After a moment it will become very thick.
- Season to taste with salt, cayenne and nutmeg. Fin.
You now have sauce béchamel, one of the four french mother sauces. Use this as a base for a zillion other sauces or a soufflé. Try adding tons of cheddar or gruyere and strirring into hot just-cooked elbow macaroni... stovetop mac & cheese!
