I like to follow the method my chef father taught me, which is to season the sauce with a studded onion and nutmeg.Ī studded onion is created when you literally stud an onion with cloves. If you don't have cream, don't worry this sauce can still be made with only milk. The roux is used as a thickener and to add buttery flavour. You start off by making a roux - a mixture created by cooking butter and flour together for about two minutes. How to make béchamel?īéchamel is actually pretty easy to make and comes together in about 12 minutes. ![]() ![]() It can also be used as a base for many other sauces. It is a milk-based sauce that comes together in about 12 minutes and adds richness and complexity to your dishes. ![]() Cook Mode Prevent your screen from going darkīéchamel (also known simply as white sauce) is a versatile and essential sauce that is one of the five mother sauces of classic French cuisine.
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