https://www.vincenzosplate.com/bechamel-sauce/
Vincenzo’s Plate Tips
Be Gentle
If you’re in a hurry, you may feel tempted to crank up the heat on your stove to melt your butter faster. Please don’t! You will scorch your butter and have to start over. Instead, use low heat to very gently melt the butter. Even at a low temperature, it will still melt quickly, so trust the process.
Whisk Thoroughly
In order to make your béchamel as creamy as possible, you need to gently but thoroughly whisk the flour in with the butter. You don’t want to see any flour showing through when you’re finished. What you want is a nice, thick cream.
Keep It Moist
You never want to allow your béchamel sauce to dry out. Add your milk bit by bit to the flour and butter mixture. Begin with about ¼ of the total milk required for the recipe and stir over medium- low heat. Anytime the sauce begins to dry, it’s time to add more milk.
Get Your Workout!
- 25 g Butter 0.8oz
- 25 g Plain flour 1/8 cup
- 250 ml Cup milk
- Nutmeg
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