Bechamel
- making for 500 ml
- 1-1.5 hours
- saucepan, sieve
For Bechamel
Ingredient
whole milk 500 ml
onion 0.5 pc
bay leaf 1 pc
clove 1pc
Roux
butter 50 g
plain flour 50 g
Seasoning
salt, white pepper to taste
nutmeg 0.5 tsp
Directions
Gently heat milk with onion, clove and bay until just below the boil
Cover with a lid and set aside for 30 mins then strain
Melt butter over a low heat then add the flour cook out for 2-3 mins without color
Whisk in the milk gradually continually and cook until a coating consistency
Season with nutmeg, salt and white pepper to taste
Principles
- Cook flour: cook out raw flour taste
- Adding liquid to roux with temperature difference : avoid lumping
- Adding liquid to roux little by little: avoid lumping
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Bechamel: white sauce made from roux and milk
- Roux: mixture of usually equal part of flour and fat cooked together to thicken sauce
- Roux stage: white, blond, brown, dark brown
credit to chefthombateman