Difference between revisions of "Sauce Béchamel"
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| − | + | [b][i]Ingredients (Yields 2 Cups)[/i][/b] | |
| − | [ | + | [list] |
| − | [ | ||
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| − | [ | ||
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*35g AP Flour | *35g AP Flour | ||
*35g Butter | *35g Butter | ||
| Line 13: | Line 7: | ||
*Cayenne TT | *Cayenne TT | ||
*Nutmeg TT | *Nutmeg TT | ||
| + | [/list] | ||
| + | |||
| + | [b][i]Procedure[/i][/b] | ||
| − | |||
| − | + | [img]http://img.waffleimages.com/cc70880bd30de6474835e195351c78920833d549/01roux.jpg[/img] | |
| + | [list] | ||
*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 | + | *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. |
| − | + | [/list] | |
| − | + | [img]http://img.waffleimages.com/a58faf90882cdedd64b7d39454f18be54473e157/02thick.jpg[/img] | |
| + | [list] | ||
*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 | + | *Bring to a boil and then lower to a simmer. Bringing the starch to a boil lets it stretch its thickening wings. |
| − | *After a moment it will become very thick. | + | *After a moment it will become very thick, as pictured. |
| − | *Season to taste with salt, cayenne and nutmeg. | + | *Season to taste with salt, cayenne and nutmeg. |
| + | [/list] | ||
| − | + | This is a basic béchamel and the thickness is a function of the amount of roux to liquid, so simply reduce the flour and butter or increase the milk to make a thinner sauce. | |
| + | Use this as a base for a zillion other sauces or a soufflè. Try adding tons of cheddar or gruyere and strirring into hot just-cooked elbow macaroni... stovetop mac & cheese! | ||
Revision as of 17:03, 9 October 2006
[b][i]Ingredients (Yields 2 Cups)[/i][/b] [list]
- 35g AP Flour
- 35g Butter
- 500ml milk
- Salt TT
- Cayenne TT
- Nutmeg TT
[/list]
[b][i]Procedure[/i][/b]
[img]http://img.waffleimages.com/cc70880bd30de6474835e195351c78920833d549/01roux.jpg[/img]
[list]
- 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.
[/list]
[img]http://img.waffleimages.com/a58faf90882cdedd64b7d39454f18be54473e157/02thick.jpg[/img]
[list]
- 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.
- After a moment it will become very thick, as pictured.
- Season to taste with salt, cayenne and nutmeg.
[/list]
This is a basic béchamel and the thickness is a function of the amount of roux to liquid, so simply reduce the flour and butter or increase the milk to make a thinner sauce.
Use this as a base for a zillion other sauces or a soufflè. Try adding tons of cheddar or gruyere and strirring into hot just-cooked elbow macaroni... stovetop mac & cheese!
