From c08fd719fe95604d245f3eb0d18b5b0c72c1308d Mon Sep 17 00:00:00 2001 From: Luke Smith Date: Thu, 14 Apr 2022 15:58:07 -0400 Subject: move to hugo --- content/classic-bechamel-sauce.md | 33 +++++++++++++++++++++++++++++++++ 1 file changed, 33 insertions(+) create mode 100644 content/classic-bechamel-sauce.md (limited to 'content/classic-bechamel-sauce.md') diff --git a/content/classic-bechamel-sauce.md b/content/classic-bechamel-sauce.md new file mode 100644 index 0000000..887aa0b --- /dev/null +++ b/content/classic-bechamel-sauce.md @@ -0,0 +1,33 @@ +--- +title: "Classic béchamel sauce" +date: 2021-03-21 +tags: ['basic', 'sauce', 'french', 'italian'] +--- + +Classic French sauce, base for a lot of dishes + +- ⏲️ Prep time: 0m +- 🍳 Cook time: 15-20 min + +## Ingredients + +- 5 Teaspoons unsalted butter +- 5 Teaspoons flour +- 1 litre whole milk +- Salt to taste +- Pepper to taste +- Pinch of nutmeg + +## Directions + +1. Put your butter in your pot and let is slowly melt on medium to low heat. +2. Once the butter is fully melted add the flour and stir it in to make a roux. +3. Keep stiring your roux on medium low heat until it gets lightly golden brown and starts melling a bit nutty. +4. Add about a glass of your whole milk and stir until combined, repeat this process until you have a thick sauce in your pan and new milk you add easily combines. Never stop stirring. +5. At this point you can add the rest of your milk, if you skip the previous step you will end up with lumps of roux that are hard to get out. +6. Lower your heat to low and keep stiring don't forget to get in the corners of the pot because your sauce will burn easily. +7. Once your sauce has the desired thickness give it a taste and add your salt and pepper until it is to your liking. A pinch of nutmeg, preferably freshly grated, will also go a long way. + +## Contribution + + -yiusa, eth: `0x68F1317c6512f0267fA711cafB6C134Ae968FA80` -- cgit v1.2.3