Differences

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

--- bechamel [2021/02/14 19:56]
jforbes
+++ bechamel [2021/12/01 20:38] (current)
@@ Line 2: / Line 2: @@
 ===== Ingredients ======
 ==== Measurement in ounces ====
-^ Milk or Stock ^ Flour ^ unit ^
+^ Milk or Stock ^ Flour ^ Fat  ^
 | 4             | 0.25 | 0.17  |
 | 8             | 0.5  | 0.33  |
@@ Line 8: / Line 8: @@
 | 32            | 2    | 1.3   |
 ==== Measurement in grams ====
-^ Milk or Stock ^ Flour ^ unit ^
+^ Milk or Stock ^ Flour ^ Fat  ^
 | 112           |    7  |   5  |
 | 225           |   14  |   9  |
@@ Line 15: / Line 15: @@
 ===== Procedure =====
-  - Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
+  - 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.
-  - Melt the butter in a separate 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.
-  - Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
+  - Bring the sauce to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.

SV Solstice Recipes