When the sauce comes to the boil, lower the heat and simmer gently for about 10 minutes, stirring the sauce frequently.ģSeason to taste with salt, white pepper and a little nutmeg, if you wish, then pass the sauce through a fine chinois.ĤEither serve the béchamel sauce immediately or, if necessary, keep it warm in a bain-marie, dotting a few flakes of butter over the surface to stop a skin from forming. Spices: you need granulated garlic and salt for this recipe. White cheddar cheese: we’re choosing to use sharp white cheddar cheese in this recipe. Milk: milk is used to thin the roux out and create your sauce. Flour: flour is used to thicken the roux. Stir with a whisk and cook gently for 2-3 minutes to make a roux.Ģ Pour the cold milk onto the roux, whisking as you do so, and bring the sauce to the boil over a medium heat, whisking continuously. Butter: butter is used as part of the roux. Sea salt and freshly ground white pepperġGently melt the butter in a small, heavy-based saucepan over a low heat, then add the flour.The sauce will keep in an airtight container in the fridge for up to 4 days reheat in a bain-marie to serve. The 'equal parts' are measured by weight, not volume. Used primarily for bulk up sauces and soups, roux is made from equal parts fat and flour. It also forms the basis of many other sauces. Roux (pronounced 'roo') is one of the basic thickening agents in cooking. Overheating cheese will curdle and/or string it every time. Béchamel sauce is used in a variety of dishes, including cauliflower cheese and a classic croque-monsieur. Rule of Thumb: Add cheese only after a sauce has thickened, use lowest heat, stir constantly, and remove from the heat the instant the cheese melts but if the sauce is bubbling before you add the cheese, pull the pan off the heat altogether, add the cheese, and stir until smooth.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |