bechamel
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Table of Contents
Béchamel
Ingredients
Measurement in ounces
| Milk or Stock | Flour | unit |
|---|---|---|
| 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 | unit |
|---|---|---|
| 112 | 7 | 5 |
| 225 | 14 | 9 |
| 450 | 28 | 19 |
| 900 | 56 | 37 |
Procedure
- Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
- 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 hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
bechamel.1613350518.txt.gz · Last modified: 2021/12/01 20:38 (external edit)