Bechamel

Béchamel \Bech"a*mel\, n. [F. b['e]chamel, named from its inventor, Louis de B['e]chamel.] (Cookery) A rich, white sauce, prepared with butter and cream. Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc

n : milk thickened with a butter and flour roux [syn: white sauce] WordNet ® 1.6, © 1997 Princeton University

white sauce n. A sauce made with butter, flour, and milk, cream, or stock, used as a base for other sauces. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2000 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.

Béchamel

50 grams FAT + 50 grams FLOUR 2oz FAT + 2oz FLOUR 1 kilo FAT + 1 kilo FLOUR 2lb FAT + 2lb Flour

The sauce begins with a ROUX A ROUX consists of EQUAL quantities of Fat and flour

Fat

Flour

We use MILK when making Béchamel and sometimes CREAM

50 grams of Fat and 50 grams of flour will THICKEN ½ litre of liquid

For Béchamel the fat will usually be BUTTER or MARGARINE

2oz of Fat and 2oz of Flour will THICKEN 1 pint of liquid

Béchamel Add Butter or Margarine to saucepan and melt When melted, add Flour

Fat

Béchamel Then Stir carefully over a moderate heat

Flour Fat

Béchamel Then Stir carefully over a moderate heat

Béchamel Now carefully add milk

Béchamel Re-boil every time you add some milk

See Video

Béchamel WhenYou the right is reached, settoaside simmer for a while mayconsistency now make additions the to basic sauce

 Chopped Egg

Egg Sauce

 Anchovy Essence

Anchovy Sauce

 Mustard

Mustard Sauce

 Sieved, cooked onion

Soubise Sauce

 Cheese

Mornay Sauce

Chopped Parsley

Parsley Sauce

Extension TEST

Sauce Test