Mrrrr's Forum (VIEW ONLY)
Un forum care ofera solutii pentru unele probleme legate in general de PC. Pe langa solutii, aici puteti gasi si alte lucruri interesante // A forum that offers solutions to some PC related issues. Besides these, here you can find more interesting stuff.
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Béchamel Sauce (White Sauce)
In a pan, melt 1 tablespoon / 14g butter over
medium heat. Stir in 1 tablespoon / 8g flour
and continue stirring, making sure to com-
bine the flour and butter thoroughly, cooking
for several minutes until the mixture begins to
turn a blond to light brown color (this butter-
flour combination is called a roux). Add 1 cup /
256g milk, increase the heat to medium-high,
and stir continuously until the mixture has
thickened.
Traditional additions include salt, pepper, and
nutmeg. Try adding dried thyme, or preheating
the milk with bay leaves. If you’re anti-butter,
you can use a half butter/half oil mixture.
This sauce can be “subclassed” into other
sauces. After making the roux and adding the
milk, try the following instances:
Mornay sauce (a.k.a. cheese sauce)
Béchamel sauce with equal parts of Gruyère and
Parmesan added. If you’re not a stickler for tradition,
almost any cheese that melts well will work.
Bayou sauce
Béchamel sauce that’s had the roux cooked until
it reaches a dark brown color. Commonly used in
Louisiana-style Cajun cooking, in which onions,
garlic, and Creole seasonings are also added.
Mustard sauce
Béchamel sauce with mustard seed or a spoonful
of mustard (try one with whole seeds in
it). Mustard sauce can be further subclassed
with the addition of cheddar cheese and
Worcestershire sauce. Or, try sautéing some
diced onions in the butter while making the roux
and adding mustard at the end for a mustard-
onion sauce.
Velouté Sauce
Start like you’re making Béchamel: create a
blond roux by melting 1 tablespoon / 14g of
butter in a pan over low heat. Stir in 1 table-
spoon / 8g of flour and wait for the flour to
cook, but not so much that it browns (hence the
term blond roux). Add 1 cup / 256g of chicken
stock or other light stock (one that uses raw
bones instead of roasted bones) and cook until
thickened.
You can make derivative sauces by adding
various ingredients. Here are a few suggestions.
Note the absence of specific measurements; use
this as an exercise to take a guess and adjust
the flavors to suit what you like:
Albufera sauce
Lemon juice, egg yolk, cream (try on chicken or
asparagus)
Bercy sauce
Shallots, white wine, lemon juice, parsley (try
on fish)
Poulette sauce
Mushrooms, parsley, lemon juice (try on
chicken)
Aurora sauce
Tomato purée; roughly 1 part tomato to 4 parts
velouté, plus butter to taste (try on ravioli)
Hungarian sauce
Onion (diced and sautéed), paprika, white wine
(try on meats)
Venetian sauce
Tarragon, shallots, chervil (try on mild fishes)
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