Differences

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

--- bechamel [2021/02/14 19:47]
jforbes
+++ bechamel [2021/12/01 20:38] (current)
@@ Line 1: / Line 1: @@
 ====== Béchamel ======
-====== Ingredients ======
+===== Ingredients ======
 ==== Measurement in ounces ====
-^ Milk ^ Flour ^ unit ^
+^ Milk or Stock ^ Flour ^ Fat  ^
-| 4    | 0.25 | 0.17  |
+| 4             | 0.25 | 0.17  |
-| 8    | 0.5  | 0.33  |
+| 8             | 0.5  | 0.33  |
-| 16   | 1    | 0.67  |
+| 16            | 1    | 0.67  |
-| 32   | 2    | 1.3   |
+| 32            | 2    | 1.3   |
 ==== Measurement in grams ====
-^ Milk ^ Flour ^ unit ^
+^ Milk or Stock ^ Flour ^ Fat  ^
-| 112  |    7  |   5  |
+| 112           |    7  |   5  |
-| 225  |   14  |   9  |
+| 225           |   14  |   9  |
-| 450  |   28  |  19  |
+| 450           |   28  |  19  |
-| 900  |   56  |  37  |
+| 900           |   56  |  37  |
+===== 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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