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  • Bechamel

    1 vote
    Bechamel
    Prep: 5 min Cook: 20 min Servings: 1
    by Jeremy Peters
    2 recipes
    >
    The basic technique is called a roux and it's a suspension of starch in a fat matrix. The reason this works is that it allows the starch to be evenly distributed without clumping. Roux also cooks the starch prior to introducing the liquid, which means you won't have to boil the liquid nearly as long in order to remove the raw taste.

    Ingredients

    • 5 tablespoons fat/butter
    • 4 tablespoons flour (Wondra or similar)
    • 2 cups milk
    • 2 cups chicken stock
    • 1/2 cup grated cheese
    • 1/2 teaspoon grated nutmeg

    Directions

    1. In a pan on low-medium heat, melt the butter/fat.
    2. Sprinkle the flour into the pan while whisking.
    3. Cook flour/fat mixture, whisking constantly, until the raw flour smell is gone and the mixture begins to smell nutty.
    4. Heat the milk and stock in the microwave until just below scalding.
    5. Mix the milk and stock into the flour/fat mixture, a cup or so at a time, whisking until smooth.
    6. Bring sauce to a boil and stir continually until the sauce fully thickens (8-10 minutes).
    7. Season with nutmeg and salt to taste.
    8. Variations:
    9. - Substitute ALL of the milk for raspberry juice (or similar) to create a thickened sauce that is NOT a reduction
    10. - Pan drippings and stock in lieu of the milk (gravy)

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