Basic Professional French Cooking
Béchamel Sauce
Ingredients
50 g Butter
50 g Flour
.75 liters Milk
Salt
Cayenne Pepper
Fresh Ground Nutmeg
10 g Butter
Procedure
-In a saucepan, melt the butter, then slowly ass the flour over the heat, stirring all the while. The roux must be absolutely velvety smooth.
-Cook for 1 to 2 minutes until the mixture becomes frothy and a mass of bubbles, Remove from heat while the milk comes to a boil.
-In another sauce pan, bring the milk to a boil, then add the hot milk to the roux stirring well. Bring to a boil, the season with salt, cayenne pepper and nutmeg. Cook for 10 to 15 minutes, stirring often,
-Strain the sauce through a fine china cap into a bain marie. Dot the surface of the sauce with the 20 g of butter to prevent a skin forming while the sauce is keeping warm before use (this is known as ‘tamponner’).
On www.melaniff.com since 2016