Sauce Béchamel - Revision history

Toast: Sauce BÃ©chamel moved to Sauce Béchamel

2008-07-16T16:08:50Z

Sauce BÃ©chamel moved to Sauce Béchamel

Toast at 17:49, 9 October 2006

2006-10-09T17:49:06Z

Dermoerder at 17:06, 9 October 2006

2006-10-09T17:06:03Z

Dermoerder at 17:04, 9 October 2006

2006-10-09T17:04:26Z

Dermoerder at 17:03, 9 October 2006

2006-10-09T17:03:48Z

Dermoerder at 16:56, 9 October 2006

2006-10-09T16:56:42Z

Dermoerder at 16:54, 9 October 2006

2006-10-09T16:54:32Z

Dermoerder at 16:50, 9 October 2006

2006-10-09T16:50:44Z

New page

== Ingredients (Yields 2 Cups) ==
*35g AP Flour
*35g Butter
*500ml milk
*Salt TT
*Cayenne TT
*Nutmeg TT

== Procedure ==

<center>[[Image:01roux.jpg]]</center>

*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.

<center>[[Image:02thick.jpg]]</center>

*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.

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!

@@ Line 1: / Line 1: @@
 Submitted by [[:category:derMoerder's Recipes|derMoerder]]
 [[category:derMoerder's Recipes]]
-[[Category:Sauce]]
+[[Category:Sauces]]
 [[Category:French]]
 [[Category:Milk]]

← Older revision		Revision as of 16:56, 9 October 2006
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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!

← Older revision	Revision as of 16:08, 16 July 2008
(No difference)

@@ Line 19: / Line 19: @@
 *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.
+*This is now a [[Roux]].

@@ Line 1: / Line 1: @@
-[b][i]Ingredients (Yields 2 Cups)[/i][/b]
+Submitted by [[:category:derMoerder's Recipes|derMoerder]]
-[list]
+[[category:derMoerder's Recipes]]
 *35g AP Flour
 *35g Butter
@@ Line 7: / Line 13: @@
 *Cayenne TT
 *Nutmeg TT
-[img]http://img.waffleimages.com/cc70880bd30de6474835e195351c78920833d549/01roux.jpg[/img]
+<center>[[Image:01roux.jpg]]</center>
 *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.
-[/list]
+*This is a roux, a classic base for thickening soups or sauces.
-[img]http://img.waffleimages.com/a58faf90882cdedd64b7d39454f18be54473e157/02thick.jpg[/img]
+<center>[[Image:02thick.jpg]]</center>
 *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, as pictured.
+*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.
-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.
+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!