Difference between revisions of "Make Bechamel Sauce"
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#*If you prefer a thicker sauce, scale back the flour by 1/2 cup. For a more liquid sauce, add 1/2 cup milk. | #*If you prefer a thicker sauce, scale back the flour by 1/2 cup. For a more liquid sauce, add 1/2 cup milk. | ||
#*Using full fat milk will result in a thicker sauce than using low fat or skim milk. | #*Using full fat milk will result in a thicker sauce than using low fat or skim milk. | ||
| − | #Warm the milk. Pour the milk into a small saucepan. Set it on a burner and turn the heat to medium low. Warm the milk thoroughly, but do not let it boil. Remove the milk from heat when it is warm and cover.<ref>http://www.thekitchn.com/how-to-make-a-bchamel-sauce-wh-132035</ref> | + | #Warm the milk. Pour the milk into a small saucepan. Set it on a burner and turn the heat to medium low. Warm the milk thoroughly, but do not let it boil. Remove the milk from heat when it is warm and cover.<ref name="rf1">http://www.thekitchn.com/how-to-make-a-bchamel-sauce-wh-132035</ref> |
#*If you prefer, you can heat the milk in the microwave. Use a low setting and heat the milk for 1 minute. Check to see if it is heated; if not, place it back in the microwave and heat it for another minute. | #*If you prefer, you can heat the milk in the microwave. Use a low setting and heat the milk for 1 minute. Check to see if it is heated; if not, place it back in the microwave and heat it for another minute. | ||
#*If the milk comes to a boil, it's best to start over with new milk, since this can affect the flavor. | #*If the milk comes to a boil, it's best to start over with new milk, since this can affect the flavor. | ||
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#Melt the butter. Place the butter in a heavy saucepan over medium heat. Heat the butter until it is completely melted, but do not let it brown. | #Melt the butter. Place the butter in a heavy saucepan over medium heat. Heat the butter until it is completely melted, but do not let it brown. | ||
#Add the flour. Place all of the flour at once into the pan with the butter. It will clump up at first. Stir it with a wooden spoon to remove the clumps and create a smooth mixture. | #Add the flour. Place all of the flour at once into the pan with the butter. It will clump up at first. Stir it with a wooden spoon to remove the clumps and create a smooth mixture. | ||
| − | #Cook the roux. Continue cooking the roux over medium heat, stirring constantly, for about 5 minutes. As you cook, the roux will begin to darken. It's ready when it reaches a golden hue; this is called "blond" roux.<ref | + | #Cook the roux. Continue cooking the roux over medium heat, stirring constantly, for about 5 minutes. As you cook, the roux will begin to darken. It's ready when it reaches a golden hue; this is called "blond" roux.<ref name="rf1" /> |
#*Don't let the roux get brown, as this will affect the flavor and color of the bechamel sauce. | #*Don't let the roux get brown, as this will affect the flavor and color of the bechamel sauce. | ||
#*If necessary, turn the heat down to low so that the roux doesn't cook too quickly. | #*If necessary, turn the heat down to low so that the roux doesn't cook too quickly. | ||
