How to Make a Sauce Bechamel-Mother Sauces-White Sauces-Cooking Classes
Автор: Rogers Powell
Загружено: 2013-11-13
Просмотров: 4284
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How to Make a Sauce Bechamel-Mother Sauces-White Sauces-Cooking Classes
In that video tutorial, you will learn how to make a delicious sauce Bechamel.
Thank you for watching and sharing.
SAUCE BÉCHAMEL
Yield: 1 L (1 kg/1qt)
50 g (2 oz) butter
50 g (2 oz) all-purpose flour
1 L (1L/1 qt) milk
Salt
Cayenne pepper,
Freshly grated nutmeg,
10 g (1⁄2 oz) butter for tamponner
Melt the butter in a saucepan over low heat. Slowly add the flour, and stir to combine.
Cook the roux for 1 to 2 minutes, or until the mixture becomes frothy. Remove from the heat and set aside to cool briefly. The roux should not color.
Add the milk to the roux, while whisking well. Return the saucepan to the heat and bring the mixture to a boil. (Any starch that is added to a sauce must come to a boil to achieve full thickening power.)
Lower the heat and simmer for 10 minutes, stirring often. Season with salt, cayenne, and nutmeg.
Dot the surface of the sauce with the butter, to prevent a skin from forming (tamponner).
Chef Rogers
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