Bechamelle

Recipe of Bechamelle sauce:


Ingredients needed:

100g of flour
1L of milk
100g of butter

Equipment needed:

Mixing bowl
Siev
Wooden spoon

Method:

1. Mise-on-place: Measure ingredients and clean your work station.
2. Melt the butter on the stove and add flour, mix until dough. This is called Roux, equal quantities of butter and flour. White Roux will be used immediately.
3. Add milk little by little and mix until it reaches the thickness you desire. The longer you cook it the thicker it will become.

There are a few different Bechamelle types such as classical ect. Always remember to use a one to one to ten method. Hot Roux needs cold milk, cold Roux needs hot milk.