Béchamel sauce, most international French

Tecnicamente is a white sauce made with roux and milk of French origin, that is used as a base for sauces and certain culinary creations. As it is a very subtle and delicate sauce, the minimum error means losing all the magic of the elaboration. Today we present this fabulous recipe, once and for all, all the questions you may have when making this sauce; and for which you already leave Marvel, you will find some ideas to rediscover its elaboration and innovation recipe with new species and new products.

well-prepared béchamel sauce

The béchamel sauce is made with few ingredients, but you have to know it do well!

The ingredients

With three ingredients (butter, milk and flour), It is enough to prepare a béchamel sauce properly. But these tricks will help you to get a perfect!

  • Butter: the first step is to undo the butter in a casserole, but be careful, because you must undo with very low fire, Since it begins to merge to 40 ° C; the 65 ° C starts to soak up and gets the famous Beurre Noisette. To make the bechamel sauce we are interested that the butter is not toast, because but adopts bitter and harsh notes covering the lactic and subtle flavor of this famous French sauce.
Observations: You can clarify the butter to make a béchamel sauce more fine and subtle in the mouth and prevent the outcome from being too fat.
  • Roux : Thus the French system is called, which are thickened sauces, stews and other dishes. It is join equal parts butter and flour, Therefore, When you already have the butter melted add the flour and stir until it is well incorporated; then, allow flour to make a yellowish tone to the Roux point.
Observations:  order to adapt it to gluten can use corn starch (cornstarch), but by varying the proportions, don't have the same power thickener. It is very important to cook the roux until the bubbles are small and uniform across the surface; in the opposite case, you will get white sauce flavoured flour.
  • Milk: It is the ingredient that gives volume to our sauce and, also, the differential element. We must add little by little and ambient temperature, since if we cold crystallize the butter from the Roux and increase the risk of that lumps. It should be boiling, because the Roux react and begin to thicken sauce; You must go stirring without stopping and going through the entire surface of the Pan, Since the heat will cause the flour from sticking, to burn and is flavoured with burnt.
Observations:  Although the traditional is made with cow's milk, You can try to do it with other types of milk as the goat or sheep that will be awarded a stronger flavor to the sauce.
  •  Flavouring: the flavoring always should be right at the end of the elaboration, so don't miss the aromas, because of the heat. The most typical are the white pepper and nutmeg, Although you can add key, Curry and, even, cinnamon. Start to experiment with the different tastes of the species; you put limits. When it comes to Salt Lake, do not be afraid; béchamel accepts much salt before is not noticeable. Try to have a pointed gustatory point, Since a tasteless béchamel sauce is very boring when it comes to eating it.
béchamel sauce base

béchamel sauce base

The final touch

If you want to give a different touch to the white sauce, on the basis that I have just explained, You can add some flavouring. That Yes, It is important to add them at the right time, i.e., at the end of the elaboration, so don't miss the aromas, because of the heat.

The most typical are the white pepper and nutmeg, Although you can add key, Curry and, even, cinnamon. Start to experiment with the different tastes of the species; you put limits. When it comes to Salt Lake, do not be afraid; béchamel accepts much salt before is not noticeable. Try to have a pointed gustatory point, Since a tasteless béchamel sauce is very boring when it comes to eating it.



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