( at room temperature )
( to taste )
TRADITIONAL FRENCH RECIPE: Yes, this is still the traditional and great french recipe for Bechamel Sauce, but this time, we'll try to make it a bit more dense.
Well, since you've asked... by working as long and as slow as possible the flour.
Béchamel is traditionally made by melting a quantity of butter, and adding an equal part of flour to make a roux, which is cooked under gentle heat while stirring with a whisk. Normally, this would only take about 15 minutes, but in this case, you&ll need to stir for about 1 hour.
Protein content is directly related to how much gluten can be formed using that particular flour. Gluten helps create structure and determine texture in your final baked good. Flours with low protein contents will generate less gluten and flours with high protein content will create more.
|Skill Level:||Time: 1 Hour|
|Price:||Makes: 2 Cups|
01 - Melt the Butter in a pot.
02 - Whisk in the Flour until you remove all lumps. Let the mixture brown until the colour is just lightly golden and you have formed a sort of dough.
03 - Pour the Milk little by little in and mix until the sauce thickens to your need.
04 - While you are still stiring, add a generous pinch of Salt and Nutmeg.
05 - Once the Béchamel Sauce is dense, it's ready.
- This sauce can be kept in the fridge for about 2 days. Place cling film right on top of the sauce to prevent a dry layer of sauce to form on top.
|Written by: Uncut Recipes||Disclaimer|
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