Difference between revisions of "Sauce Béchamel"

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Submitted by [[:category:derMoerder's Recipes|derMoerder]]
 
Submitted by [[:category:derMoerder's Recipes|derMoerder]]
 
[[category:derMoerder's Recipes]]
 
[[category:derMoerder's Recipes]]
[[Category:Sauce]]
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[[Category:Sauces]]
 
[[Category:French]]
 
[[Category:French]]
 
[[Category:Milk]]
 
[[Category:Milk]]

Revision as of 17:49, 9 October 2006

Submitted by derMoerder


Ingredients (Yields 2 Cups)

  • 35g AP Flour
  • 35g Butter
  • 500ml milk
  • Salt TT
  • Cayenne TT
  • Nutmeg TT

Procedure

01roux.jpg
  • 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.


02thick.jpg
  • 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!