#CLASSIC BECHAMEL SAUCE RECIPE PROFESSIONAL#
In the professional kitchen, we work in weights as opposed to measures, and ratios as opposed to recipes.
#CLASSIC BECHAMEL SAUCE RECIPE PRO#
Pro Tips For Beautiful Béchamel Every Time The key to a good roux-based sauce: one element must be hot while the other must be cold for the proteins and gluten in the four to be activated and thicken. Instead of weighing my butter and flour, I weigh the roux itself and then add the COLD roux to HOT milk for the same result. Let’s say I want to make a fast Mac & Cheese when I get home from work. It’s great for soups, stews and pesky sauces that take more time than I have to reduce or thicken. No matter how many times you make it, in any quantity, always four steps: melt, roux, whisk milk, cook to thicken.Ĭan we make Béchamel Sauce from a cold roux? You bet we can. Whisk in cold milk, in two measures and thicken over medium-high heat for 3 – 5 minutes.Add flour, whisk to combine, toast roux for two to three minutes.If you break the technique down into four essential steps, it’s easy to remember: Béchamel Sauce thickens cold milk with a warm, white roux made from equal measures of butter and flour. Dairy-Free/Vegan Béchamel Sauce – substitute olive oil and soymilk for butter and milk.Īs complicated as the end results may be, classical French Cuisine is, at its core, very simple.Nantua Sauce – a seafood sauce with a base of shrimp or crayfish butter and cream.Cheese Sauce – fold in a good, sharp cheddar (or any firm, grantable cheese).Sauce Soubise – add sauteed, often pureed, onions.Mornay Sauce – melt in gruyère and parmesan cheese.
Sauce Crème – the original cream sauce, whisk in heavy cream at the end.Mother Sauces are called Mother Sauces for a reason each of them is the head of their own family of sauces. I prefer nutmeg as I find it smoother and more complimentary to a wider variety of ingredients. Some flavour the basic Béchamel sauce with onion, Bay Leaf and others prefer clove to nutmeg. In its French incarnation, Classic Béchamel Sauce is made with six ingredients: Butter, Flour, Milk, Nutmeg, Salt & Pepper. Sauce Béchamel, also known as White Sauce, is the easiest and most flexible of five Mother Sauces of the classic French kitchen and is a gateway to literally thousands of dishes in ANY kitchen! One Sauce, Six Variations It’s the cream in your Mac & Cheese, the finish to your signature lasagna, the velvety top to your Mousakka, the gooey goodness in your Croque Monsieur, Classic Béchamel Sauce broken down into in 4 Steps.
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