Differences

This shows you the differences between two versions of the page.

--- bechamel [2021/02/15 00:46] – jforbes
+++ bechamel [2021/02/15 03:40] (current) – [Procedure] jforbes
@@ Line 1: / Line 1: @@
 ====== 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           |    7  |   5  |
+| 225           |   14  |   9  |
+| 450           |   28  |  19  |
+| 900           |   56  |  37  |
-Measurement in ounces
+===== Procedure =====
-^ Milk ^ Flour ^ unit ^
+  - 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.
-| 4    | 0.25 | 0.17  |
+  - Whisking constantly, add the milk in a steady stream.
-| 8    | 0.5  | 0.33  |
+  - Bring the sauce to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
-| 16   | 1    | 0.67  |
-| 32   | 2    | 1.3   |
-Measurement in grams
-^ Milk ^ Flour ^ unit ^
-| 112  |    7  |   5  |
-| 225  |   14  |   9  |
-| 450  |   28  |  19  |
-| 900  |   56  |  37  |