Difference between revisions of "Sauce Béchamel"
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| + | Submitted by [[:category:derMoerder's Recipes|derMoerder]] | ||
| + | [[category:derMoerder's Recipes]] | ||
| + | [[Category:Sauces]] | ||
| + | [[Category:French]] | ||
| + | [[Category:Milk]] | ||
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== Ingredients (Yields 2 Cups) == | == Ingredients (Yields 2 Cups) == | ||
*35g AP Flour | *35g AP Flour | ||
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<center>[[Image:01roux.jpg]]</center> | <center>[[Image:01roux.jpg]]</center> | ||
| − | |||
*Melt the butter in the pan. | *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. | *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 | + | *This is now a [[Roux]]. |
<center>[[Image:02thick.jpg]]</center> | <center>[[Image:02thick.jpg]]</center> | ||
| − | |||
*Add all the milk and whisk to combine. | *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. | *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. | ||
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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! |
Latest revision as of 16:08, 16 July 2008
Submitted by derMoerder
Ingredients (Yields 2 Cups)[edit]
- 35g AP Flour
- 35g Butter
- 500ml milk
- Salt TT
- Cayenne TT
- Nutmeg TT
Procedure[edit]
- 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 now a Roux.
- 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!
