Cooking Essentials
The Technique
Béchamel Sauce
A Béchamel Sauce is one of the five classic French mother sauces. A light roux is prepared by combining butter & flour & the technique is complete before any browning of the flour occurs. Milk or cream is then added whilst whisking vigorously over the heat. As the mixture gets hotter, it thickens. Seasonings may be as simple as kosher salt & freshly ground pepper but depending on the application for which it will be used, nutmeg & ground red pepper offer additional depth of flavor. Learn how to prepare one of the most valuable classic sauces in your own kitchen ideal for entertaining or a variety of everyday meals.
Béchamel Sauce
makes about 2 1/2 cups
3 Tbsp butter
3 Tbsp all purpose flour
3 cups whole milk
1/2 cup heavy cream
1 tsp kosher salt
1/2 tsp freshly ground pepper
1/4 tsp ground nutmeg
Melt the butter in a 3 1/2 quart pan over Medium-High heat. Whisk the flour into the butter & cook 1 minute. Vigorously whisk in the milk & the cream. Stir the sides & the bottom of the pan to prevent any lumps. Bring the mixture to a boil, whisking constantly, for 6 to 8 minutes. Cook 1 minute once bubbles begin to slowly surface. Remove from the heat. Stir in the salt, the pepper & the nutmeg.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make A Béchamel Sauce
A Béchamel Sauce, known also as a white sauce, is the foundation needed when preparing classic macaroni & cheese recipes. It simply becomes a mornay once the cheese is added. In it’s own right, a Béchamel Sauce may be found in many traditional dishes from lasagna & chili con queso to a variety of rich potato sides.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before eating started. Here’s what you should know.
No. 1
Melt the butter in a 3 1/2 quart pan over Medium-High heat. Whisk the flour into the butter & cook 1 minute.
No. 2
Vigorously whisk in the milk & the cream. I add it in stages & find it produces a much smoother mixture.
No. 3
Stir the sides & the bottom of the pan to prevent any lumps. Bring the mixture to a boil, whisking constantly, for 6 to 8 minutes. Cook 1 minute once bubbles begin to slowly surface.
No. 4
Remove from the heat. Stir in the salt, the pepper & the nutmeg.
The Tune
“Button Up Your Overcoat” Sarah Vaughan
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