Where would i get Béchamel sauce? (England)?!
is there a supermarket that sells it!? or would i have to go to a specialist shop!?
thank you!. xxWww@FoodAQ@Com
thank you!. xxWww@FoodAQ@Com
Answers:
saute equal amounts of flour and butter in a pan (say 2 tablespoons)!. This will take 2-3 minutes!. BEFORE it begins to brown (keeping the heat low), add about 1 cup of milk WHISKING CONSTANTLY while adding the milk!. Heat until thickened and add salt and pepper to taste!.
This sauce scales to whatever amount you need to make!. Just remember EQUAL AMOUNTS OF FLOUR AND BUTTER and 1 cup of milk for 2 tablespoons of each!.
And, Creepy guy is right!.!.!.!.!.!.I have never seen this sauce sold!. It wouldn't keep right!. also, it is so easy to make, there is no need!.
Youtube has an excellent video on making this sauce
http://www!.youtube!.com/watch!?v=iINO4H7P_!.!.!.Www@FoodAQ@Com
This sauce scales to whatever amount you need to make!. Just remember EQUAL AMOUNTS OF FLOUR AND BUTTER and 1 cup of milk for 2 tablespoons of each!.
And, Creepy guy is right!.!.!.!.!.!.I have never seen this sauce sold!. It wouldn't keep right!. also, it is so easy to make, there is no need!.
Youtube has an excellent video on making this sauce
http://www!.youtube!.com/watch!?v=iINO4H7P_!.!.!.Www@FoodAQ@Com
Sorry, I don't know where you can buy it there but it's extremely easy to make!. It's just a medium white sauce!.
Béchamel:
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
In a medium saucepan, heat the butter over medium-low heat until melted!. Add the flour and stir until smooth!. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes!.
Meanwhile, heat the milk in a separate pan until just about to boil!. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth!. Bring to a boil!. Cook 10 minutes, stirring constantly, then remove from heat!. Season with salt, and set aside until ready to use!.
Yield: 3 cupsWww@FoodAQ@Com
Béchamel:
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
In a medium saucepan, heat the butter over medium-low heat until melted!. Add the flour and stir until smooth!. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes!.
Meanwhile, heat the milk in a separate pan until just about to boil!. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth!. Bring to a boil!. Cook 10 minutes, stirring constantly, then remove from heat!. Season with salt, and set aside until ready to use!.
Yield: 3 cupsWww@FoodAQ@Com
Bechamel Sauce is Italian!. It's just a cream sauce, like Alfredo, just without all of the cheese!.
But it's really easy to make, it's just a cream sauce:
Béchamel Sauce
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 small onion, only 2 or 3 cloves, finely chopped
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste (optional, but this gives a little earthyness to light cream sauces)
In a medium heavy saucepan, melt butter over low heat!. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon!. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour!. Remove pan from heat and let stand, up to 15 minutes!.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point)!.
Return saucepan with roux to medium-low heat!. Add all of the scalded milk at once (to avoid the formation of lumps)!. Simmer, stirring gently with a wire whisk or wooden spoon!. Add studded onion, bay leaf and thyme sprig!. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened!. Strain sauce through fine-mesh strainer!. Add salt, white pepper and nutmeg to taste!. Makes about 2 cups!.Www@FoodAQ@Com
But it's really easy to make, it's just a cream sauce:
Béchamel Sauce
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 small onion, only 2 or 3 cloves, finely chopped
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste (optional, but this gives a little earthyness to light cream sauces)
In a medium heavy saucepan, melt butter over low heat!. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon!. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour!. Remove pan from heat and let stand, up to 15 minutes!.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point)!.
Return saucepan with roux to medium-low heat!. Add all of the scalded milk at once (to avoid the formation of lumps)!. Simmer, stirring gently with a wire whisk or wooden spoon!. Add studded onion, bay leaf and thyme sprig!. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened!. Strain sauce through fine-mesh strainer!. Add salt, white pepper and nutmeg to taste!. Makes about 2 cups!.Www@FoodAQ@Com
It is more likely that Chef Francois Pierre de la Varenne (1615-1678) created Béchamel Sauce!.
He was a court chef during King Louis XIV's (1643-1715) reign, during the same time that Béchamel was there!.
He is often cited as being the founder of haute cuisine (which would define classic French cuisine)!. La Varenne wrote Le Cuisinier Francois (The True French Cook), which included Béchamel Sauce!.
It is thought that he dedicated it to Lord Béchamel as a compliment!. La Varenne recipes used roux made from flour and butter (or other animal fat) instead of using bread as a thickener for sauces!.Www@FoodAQ@Com
He was a court chef during King Louis XIV's (1643-1715) reign, during the same time that Béchamel was there!.
He is often cited as being the founder of haute cuisine (which would define classic French cuisine)!. La Varenne wrote Le Cuisinier Francois (The True French Cook), which included Béchamel Sauce!.
It is thought that he dedicated it to Lord Béchamel as a compliment!. La Varenne recipes used roux made from flour and butter (or other animal fat) instead of using bread as a thickener for sauces!.Www@FoodAQ@Com
I would think that it would need to be made fresh each time!. Hummm, canned bechumel, nah don't think so!.Www@FoodAQ@Com