Yields: 1 quart (1L)
Chef's Notes:
This makes a medium-thick sauce suitable for vegetable gratins. For a thick béchamel, make 8 ounces of roux (4 oz. butter and 4 oz. flour) per quart of milk. For a thin béchamel, use approximately 2 ounces of roux per quart of milk.
Ingredients:
2 ounces butter, (60 g)
2 ounces flour, AP, (60 g)
1 quart milk, (1 L)
salt, coarse, to taste
pepper (white or cayenne), to taste
nutmeg, freshly ground, to taste
Procedure:
1. Make the Roux: In a medium saucepan or russe, melt the butter over low heat. Once melted, slowly add the flour, stirring constantly with a wooden spoon. Continue stirring and cook about 2 minutes or until the roux becomes frothy and a mass of bubbles. Remove from heat and set aside.
2. Warm the Milk then Add it to the Roux: Place the milk in another saucepan over medium heat and bring to just a boil. Immediately remove form heat and slowly add it to the roux, whisking constantly.
3. Cook the Béchamel: Return the pan to medium heat and bring the sauce to a boil so the roux achieves its full thickening power. Lower the heat, season with salt, pepper (white or cayenne), nutmeg to taste. Simmer, whisking constantly, for 10 to 15 minutes or until the sauce has thickened and no raw flour taste remains.
4. Tamonner: Dot the surface of the sauce with 2 teaspoons of butter to prevent a skin from forming over the top. Alternatively, seal the to sauce by covering with plastic wrap and pressing the wrap into the surface of the sauce.
5. Serve Immedietaly or Chill and Refrigerate: If not using immediately, place in an ice-bath to chill quickly. When cool, transfer to a storage container, cover, and refrigerate until ready to use.
Recipe Type: Authentic
Recipe Author: Chef Tim O'Donnell
Chef Background:
Executive Chef, The Watermark Restaurant
Chef-Instructor at the Institute for the Culinary Arts, Omaha, NE
Chef-Instructor at Metropolitan Community College, Dept. of Culinary Arts, Hospitality, and Horticulture
Source: http://faculty.mccneb.edu/tjodonnell/CHRM%201120/Soup%20and%20Sauce%20Cookery.pdf
Ingredients:
2 ounces butter, (60 g)
2 ounces flour, AP, (60 g)
1 quart milk, (1 L)
salt, coarse, to taste
pepper (white or cayenne), to taste
nutmeg, freshly ground, to taste
Procedure:
1. Make the Roux: In a medium saucepan or russe, melt the butter over low heat. Once melted, slowly add the flour, stirring constantly with a wooden spoon. Continue stirring and cook about 2 minutes or until the roux becomes frothy and a mass of bubbles. Remove from heat and set aside.
2. Warm the Milk then Add it to the Roux: Place the milk in another saucepan over medium heat and bring to just a boil. Immediately remove form heat and slowly add it to the roux, whisking constantly.
3. Cook the Béchamel: Return the pan to medium heat and bring the sauce to a boil so the roux achieves its full thickening power. Lower the heat, season with salt, pepper (white or cayenne), nutmeg to taste. Simmer, whisking constantly, for 10 to 15 minutes or until the sauce has thickened and no raw flour taste remains.
4. Tamonner: Dot the surface of the sauce with 2 teaspoons of butter to prevent a skin from forming over the top. Alternatively, seal the to sauce by covering with plastic wrap and pressing the wrap into the surface of the sauce.
5. Serve Immedietaly or Chill and Refrigerate: If not using immediately, place in an ice-bath to chill quickly. When cool, transfer to a storage container, cover, and refrigerate until ready to use.
Recipe Type: Authentic
Recipe Author: Chef Tim O'Donnell
Chef Background:
Executive Chef, The Watermark Restaurant
Chef-Instructor at the Institute for the Culinary Arts, Omaha, NE
Chef-Instructor at Metropolitan Community College, Dept. of Culinary Arts, Hospitality, and Horticulture
Source: http://faculty.mccneb.edu/tjodonnell/CHRM%201120/Soup%20and%20Sauce%20Cookery.pdf