Notes from the Garden, Mise en Place for sauce Béchamel
The Kitchen is set. Startup is done and Mise en Place underway. Next on the list [while Pommes Marquise is getting golden brown] – is the Béchamel.
Bechamel
One of five basic sauces
Equipment
- Medium Sauce Pan
- whisk – preferred a balloon whisk
- measuring cups and spoons
- wooden spoon
- ladle (When tempering the milk gradually)
Ingredients
- 1 Ounce Margarine or unsalted butter
- 1/2 Pint Milk preferably Whole milk
- 1 Ounce Flour all purpose
- 1 Studded onion studded with whole clove
Instructions
Preliminary Step:
- Warm the milk in a separate sauce pan until warm, but not boiling. Warm integrates more smoothly into the roux
- Measure the ingredients
Cooking Process:
- Melt Butter: place the sauce pan over medium heat and ensure the butter melts evenly – however not browned.
- Make the Roux: Have the flour ready to fold into the butter. fold in slowly ans stir with the wooden spoon. Keep the roux blond.
- Gradually ladle the warm milk into the roux.
- Continue to heat the sauce up to a small simmer and whisk. Cook under low heat for a bit – nape' the sauce over the back of the wooden spoon. the sauce at this point should hold a line.
- remove from heat and place in bain-marie for service.