Bechamel sauce (white sauce)
The pro tip is simply to strain it. With just a little effort, you can turn your béchamel sauce into a restaurant-quality ingredient. Add the milk in small amounts to prevent lumps. Straining through a strainer will ensure a smooth finish. Furthermore, by quickly cooling the finished sauce in ice water while stirring, you can prevent a film from forming on the surface and lumps from forming. If you make it a little thicker, you can also use it for cream croquettes
How to make it
1
Put the butter in a pot and heat over low heat. Once melted, add the sifted flour and heat while stirring with a wooden spatula to prevent it from burning
2
After frying for 5-6 minutes, add the milk little by little, then add the cream and simmer for a further 2-3 minutes, then season with salt and pepper
3
This is the key! Place a cloth over the bowl, pour in step 2, and strain by twisting from both sides. This simple step will give you a professional finish
4
By placing it in ice water and quickly "cooling" it while stirring with a rubber spatula, you can achieve a smooth finish without any sticky residue, even without applying butter or other ingredients to the surface
Materials 4 people
-
- Salted butter
- 30g
-
- cake flour
- 30g
-
- milk
- 240ml
-
- Fresh cream
- 20ml
-
- salt
- A little
-
- Pick it
- A little
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