bechamel
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| bechamel [2021/02/15 00:22] – created jforbes | bechamel [2021/02/15 03:40] (current) – [Procedure] jforbes | ||
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| ====== Béchamel ====== | ====== Béchamel ====== | ||
| + | ===== Ingredients ====== | ||
| + | ==== Measurement in ounces ==== | ||
| + | ^ Milk or Stock ^ Flour ^ Fat ^ | ||
| + | | 4 | 0.25 | 0.17 | | ||
| + | | 8 | 0.5 | 0.33 | | ||
| + | | 16 | 1 | 0.67 | | ||
| + | | 32 | 2 | 1.3 | | ||
| + | ==== Measurement in grams ==== | ||
| + | ^ Milk or Stock ^ Flour ^ Fat ^ | ||
| + | | 112 | ||
| + | | 225 | ||
| + | | 450 | ||
| + | | 900 | ||
| + | ===== Procedure ===== | ||
| + | - Melt the butter in a saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes. | ||
| + | - Whisking constantly, add the milk in a steady stream. | ||
| + | - Bring the sauce to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes. | ||
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