Béchamel Sauce – Let’s Turn This “Mother” Out!

15 Jan
Ingredients:
  • 1 quart milk
  • 1/2 cup butter (1 stick) >> 115g
  • 1/2 cup flour >> 70g
  • salt and cayenne pepper to taste
  • 1/8 tsp ground nutmeg
  • 4 springs fresh thyme

Keeping and reheating of Bechamel sauce

If you need to make a roux-based sauce an hour or so in advance, the surface of the sauce should be covered with a dampened circle of greaseproof paper, when still hot. This will prevent a skin forming.

Never reheat the sauce over direct heat: it may easily burn or become lumpy. Remove the paper and place the pan containing your sauce on a trivet in another larger pan so that the bottom of the saucepan is not in direct contact with the heat. Half fill the pan with water-a roasting tin is ideal-and place it over the heat. This improvised version of a bain-marie or water bath will allow the sauce to be heated more gently, although it should still be stirred or beaten with a sauce whisk from time to time.

Storing of Bechamel sauce

You may find it more convenient to make your basic roux in larger quantities and to store this in the refrigerator. When the roux is cold, turn it out of the saucepan into a screw-top jar. The roux will keep for a week in the refrigerator.

To use, weigh 50 g [2 oz] of roux for coating sauce (or 25 g [1 oz] for a pouring sauce or 100 g [¼ lb] for a panada). Put in a pan, heat 250 ml [½ pt] of liquid and proceed from step 4 for a white sauce, whisking all the time.

Freezing of Bechamel sauce

To freeze a roux, allow it to cool, then put about 50 g [2 oz] on pieces of kitchen foil. When cold, wrap each piece in the foil. Put in polythene bags, seal and freeze for 3~5months. To use, drop the frozen or thawed roux into hot liquid and whisk in. To freeze a made-up white sauce (add flavorings when reheating) pour the cooled sauce into waxed containers, seal, label and freeze. This will keep for 2-3 months. To use, thaw for 1-2 hours at room temperature and reheat in et bain-marie.

ORIGINAL

http://supercooking.net/english/eng-sauces/w-roux-based/bechamel-how-to/

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

semioticaparatodos

Estudiando los significados sociales

Compañeros del Emprendimiento

Reflexiones sobre emprendimiento, innovación y competitividad

%d bloggers like this: