Difference between revisions of "Sauce Béchamel"
Jump to navigation
Jump to search
Dermoerder (talk | contribs) m |
Dermoerder (talk | contribs) m |
||
| Line 1: | Line 1: | ||
| − | [ | + | Submitted by [[:category:derMoerder's Recipes|derMoerder]] |
| − | [ | + | [[category:derMoerder's Recipes]] |
| + | [[Category:Sauce]] | ||
| + | [[Category:French]] | ||
| + | [[Category:Milk]] | ||
| + | |||
| + | |||
| + | == Ingredients (Yields 2 Cups) == | ||
*35g AP Flour | *35g AP Flour | ||
*35g Butter | *35g Butter | ||
| Line 7: | Line 13: | ||
*Cayenne TT | *Cayenne TT | ||
*Nutmeg TT | *Nutmeg TT | ||
| − | |||
| − | |||
| − | |||
| + | == Procedure == | ||
| − | [ | + | <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. | + | *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. | |
| − | [ | + | <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. | + | *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 | + | *After a moment it will become very thick. |
| − | *Season to taste with salt, cayenne and nutmeg. | + | *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! | |
| − | Use this as a base for a zillion other sauces or a | ||
Revision as of 17:04, 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!
